Tag: Maple

Maple Syrup Glazed Hasselback Butternut Squash by Gordon Ramsay

With just a few of simple ingredients from your pantry and a baking tray, this dish is much easier than it looks and makes an amazing side dish that is a comforting and fun addition to any Fall meal or holiday table and will wow your family and guests. The aromatic, earthy oregano and sage pair really well with that slightly sweet flavour of the butternut squash.
Hasselback is a technique of slicing a vegetable or fruit thinly while still leaving it connected, opening it up like an accordion. It’s visually appealing and it’s also a great way to insert more flavor into the dish.

1 / 800 g Butternut squash, halved lengthwise, peeled, and seeded
2 tbsp Olive oil plus more to coat
80 g Maple syrup (or honey)
1/2 tsp Chilli pepper flakes
1 tbsp Wholegrain Dijon mustard
1 tbsp Sage leaves, finely chopped (or marjoram, rosemary or thyme)
1 tbsp Oregano, finely chopped (or marjoram, rosemary or thyme)
Sea salt
Freshly milled black pepper
A handful of walnuts, chopped

Preheat your oven to 200C / 180C fan-forced / /400F. Cut the butternut squash in half lengthways, then scoop out the seeds and pulp and discard. Remove the skin with a vegetable peeler.
Coat the pumpkin halves with oil and season with salt. Place pumpkin halves, cut-side down, on a baking tray. Roast for 20 minutes, then set aside to cool slightly (par-cooking makes the pumpkin easier to cut).
While the squash is in the oven, combine tpgether the olive oil, maple syrup, chilli flakes, Dijon mustard, chopped herbs, salt and pepper and mix well with a small whisk until completely combined.
Using a thin metal spatula, transfer pumpkin to a cutting board. Place a chopstick along each long side of pumpkin. Using a sharp knife, cut slits into pumpkin crossways about 4mm apart, cutting through to chopsticks to prevent cutting all the way through. Return the pumpkin to the baking tray. Repeat with remaining pumpkin half.
Brush about 1/2 of the maple syrup mixture over the pumpkin halves and roast for about 45 minutes, brushing pumpkin every 15 minutes with the pan juice. At the last 15 minutes, add the chopped walnuts to the remaining syrup glaze and stir to combine. Spoon the nut mixture over the top of the pumpkin halves and bake until golden and tender.
To serve, carefully remove the squash from the baking sheet with a spatulas and transfer them to a platter. Drizzle the pan juice over and sprinkle with extra herbs and walnuts. Enjoy!

MAPLE GLAZED CARROTS – Butter with a Side of Bread by Gordon Ramsay

Maple Glazed Carrots are tender and sweet and the perfect side dish to share with family and friends. Glazed Carrots are simple to prepare and simmered in a sauce of maple syrup and butter!

Glazed Carrots are one of my favorite vegetables to make and to serve! They take little to no effort and they turn out tender and delicious every time. Plus, they are fairly inexpensive and I always have the ingredients on hand.

I’m pretty sure once you make these Maple Glazed Carrots you won’t ever go back to preparing them any other way.

What are Glazed Carrots?

Glazed Carrots are bite sized carrots simmered in a mixture of butter and maple syrup on the stove top.

They are an inexpensive dish that is perfect for any holiday or just any meal during the year, too!

Maple Glazed Carrots Ingredients

-Carrots: We’re going to need 5 large carrots, peeled and sliced into coins.

-Butter: You can use 1/2 cup of salted or unsalted butter. Even plant based margarines could work here for a dairy free version.

-Maple Syrup: Using the high quality maple syrup always yields better results, but you can use what you have on hand too. We only need 1/4 cup.

-Salt: Just a dash of salt will help to give the flavors in this dish a nice subtle boost and taste incredible.

How to make Maple Glazed Carrots

Wash, peel and slice your carrots into 1/2 inch thick buttons.

Melt your butter with maple syrup and salt in a saucepan on the stove.

Bring the mixture down to a simmer and add your carrots. Cover.

Let the glazed carrots cook until they’ve reached you’re desired level of doneness (about 20-25 minutes).

Maple Glazed Carrots

Maple Glazed Carrots~ tender, sweet & the perfect easy vegetable side dish. Glazed Carrots simmered in a sauce of maple syrup and butter & are so simple to make!

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Course: Side Dish, Vegetables

Cuisine: American

Keyword: Glazed CArrots

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 8

Calories: 147kcal

Ingredients

5 large carrots
1/2 cup butter
1/4 cup maple syrup
Dash of salt

Instructions

Peel carrots and then slice into 1/2 inch buttons.
In a sauce pan, melt butter with maple syrup and salt.
Bring down to a simmer, add carrots and cover.
Let cook until desired softness (about 20-25 minutes).

Nutrition

What are the best kinds of carrots to use?

I prefer to use large, fresh carrots that I then cut into coin sized pieces. You will want to first peel the carrots and then slice them into a 12 inch button.

You can also use baby carrots (whole) or frozen sliced carrots that have been thawed.

How long do cooked carrots stay good for?

You will want to store leftovers in the fridge in an airtight container for up to 5 days.

To reheat them you can warm slowly on the stove top or in the microwave. Add a pat of butter to your leftovers as they warm up. This will help to keep them from drying out and adds a little freshness to the dish.

What can you serve with Glazed Carrots?

Glazed Carrots are the perfect dish for any holiday. I think of Easter, Thanksgiving or Christmas because it pairs so well with dishes typically served on those occasions.

But they are absolutely perfect for your weekday dinner, too. They would be delicious with baked chicken or a roast. Whatever you choose they are such a great way to add vegetables to your meal.

Can you prepare glazed carrots ahead of time?

You can definitely prep the carrots about a day before you make them. Peel and cut them and store them in an airtight container so they will be ready to make right away.

While you can always reheat your prepared carrots they taste the best made fresh so you should wait to prepare them with the glaze until the day of.

Looking for more delicious side dishes? You’ll want to try these!

Maple Glazed Carrots turn out perfect every time and are the perfect combination of savory and sweet. Our Glazed Carrots recipe is simple to prepare and are simmered in a sauce of maple syrup and butter making them tender and delicious.

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MASHED SWEET POTATOES w/ MAPLE CINNAMON BUTTER by Gordon Ramsay

Mashed Sweet Potatoes topped with Cinnamon Maple Butter Sauce for tender, flavorful sweet potatoes perfect for the holidays!

Sweet Potato recipes are one of my favorite side dishes. I love the subtle, sweet flavor and hello, they’re good for you! Today I share my favorite way to make make mashed sweet potatoes as well as a sweet cinnamon butter that goes along perfectly.

Drizzle the potatoes with my butter sauce and enjoy the incredible cinnamon-maple-sweet potato combination. Maybe even add a dollop of whipped cream as I did, or go a more standard route and enjoy it with some mini marshmallows.

Mashed Sweet Potato Ingredients

Here’s what you’ll need:

–4 sweet potatoes, scrubbed: Be sure to get actual sweet potatoes! They’re more reddish in color. (Often people confuse them with Yams, which are lighter, more brown in color.)

–Melted butter: You’ll need 1/4 cup. I prefer salted butter, but you’re welcome to use what you’d like.

–Maple syrup: Make sure it’s REAL maple syrup. You’ll use 1/4 cup and trust me, you’ll be able to tell the difference.

–Flour: all purpose works well, but you can also use a gluten-free variety.

–Ground cinnamon: you’ll just need 1 teaspoon.

–Vanilla Extract: Vanilla flavor makes this recipe sing so I suggest using a good quality vanilla extract or a Vanilla Bean Paste. I linked my favorites!

How to make Mashed Sweet Potatoes

I first bake my potatoes exactly as Amanda instructed here, in her post, “Easiest Way to Bake a Sweet Potato.” It’s not faster to bake the potatoes, but I think the flavor is so much better!

Bake the Sweet Potatoes

Preheat the oven to 400 degrees F, cut off the ends of the potatoes and line a pan with foil.

Bake potatoes directly on the pan, until the internal temperature reaches 210 degrees F. Most regular sized sweet potatoes will take about an hour. My monstrosities took 2 hours. If you don’t have that much time, you can cut the potatoes in half.

Make the Butter Sauce

While the potatoes are cooking, combine the butter, maple syrup, flour, cinnamon, and vanilla in a glass measuring cup. Whisk until smooth.

Microwave for 1 minute, just until the mixture begins to boil. The sauce will thicken as it cools. (I like to serve mine warm.)

Drizzle Sauce on Potatoes

Once potatoes are done baking, remove the skins and mash with a fork. Sprinkle with a little coarse salt to enhance the flavors.

Serve drizzled with Cinnamon Maple Butter Sauce and a dollop of whipped cream.

I like to drizzle half the butter sauce onto the sweet potatoes in the serving dish, then set the rest of it on the table for people to drizzle a tad more onto their serving. Yum!

Can I microwave Sweet Potatoes?

If you’re pressed for time, you can microwave the sweet potatoes instead. Cut each into 3-4 pieces and place in a medium sized microwavable dish, preferably with a lid. Add 1/2 cup water to the dish. Cover and microwave for 5-7 minutes, until potatoes are soft. Scrape potato out of the skins and proceed with the recipe.

MASHED SWEET POTATOES with MAPLE CINNAMON BUTTER

Mashed Sweet Potatoes topped with Cinnamon Maple Butter Sauce for tender, flavorful sweet potatoes perfect for the holidays!

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Course: Side Dish

Cuisine: American

Keyword: Mashed Sweet Potatoes

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 8

Calories: 180kcal