maple glazed carrots & crispy lemon broccoli

It’s the holidays but that doens’t mean we don’t have to eat our veggies, right? These side dishes will compliment any roast dinner I think, and they bring a nice pop of colour to the table.

And yes I went all out and bought the fancy multi coloured carrots because it’s christmas and I don’t care that they’re expensive. The maple glaze brings out the sweet in them, while the balsamic adds a nice sour flavour to the roasted dish.


But omg, if you’re trying any on these two recipes please let it be the broccoli. I’m biased because I LOVE broccoli but roasting them at a milion degrees makes them crispy and SO delicious. I really think this is how I’m going to have my broccoli at regular weekday dinners too.


maple glazed carrots

You’ll need –
– a baking dish

Ingredients –
– 600gr carrots
– 1 tbsp balsamic vinegar
– 1 tbsp maple syrup
– 1 tbsp olive oil

How to make –

1. Preheat the oven to 180°C.
2. Scrub the carrots clean.
3. Make the glaze by adding all ingredients to a small bowl and whisk.
4. Cover the carrots in the glaze and let them bake for 45 minutes. Done!


crispy lemon broccoli

You’ll need –
– a baking tray

Ingredients –
– 1 head of broccoli
– 1-2 tbsp olive oil
– 2 cloves of garlic, crushed
– 1-2 tbsp lemon juice
– 1 tbsp cracked black pepper

How to make –

1. Preheat the oven to 250°C.
2. Cut the broccoli into 1 cm thick ‘steaks’. You’re going to have some extra florettes, just make sure they’re somewhat even in size so they bake evenly.
3. Add the oil, garlic, black pepper and lemon juice to a small bowl and let it sit for 5-10 minutes. Scoop out the garlic.
4. Cover the broccoli with the marinade and put them on a lined baking tray. Make sure the ‘steaks’ don’t touch eachother so they can get nice and crispy. Bake for about 10-12 minutes, flip them over and bake for another 10-12 minutes until the heads are crispy and the stalks are tender.
5. Finish with a sprinkle of fresh lemon zest and a bit of salt and you’re done!

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