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carrot casserole recipe
- Total Time: 62 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian (with dairy-free option)
Description
This versatile carrot casserole features tender carrots in a fragrant, spiced orange glaze, topped with a crisp, nutty pistachio crumble. It’s an easy and satisfying side dish perfect for weeknight dinners or holiday gatherings.
Ingredients
- 3.3 lb carrots, peeled and cut into 0.4 inch thick diagonal slices
- 4 tablespoons unsalted butter or neutral vegetable margarine
- 0.33 cup maple syrup
- 1 large orange, zest of
- 0.25 cup fresh orange juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 teaspoon fine sea salt
- 0.5 teaspoon freshly ground black pepper
- 0.5 cup vegetable broth
- 0.5 cup shelled unsalted pistachios, roughly chopped
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted, or neutral vegetable oil
- 0.25 teaspoon fine sea salt (for crumble)
- 0.25 cup fresh mint leaves, finely chopped
- 0.25 cup fresh flat-leaf parsley, finely chopped
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 190°C (375°F). Lightly grease a 23 cm x 33 cm (9 inch x 13 inch) baking dish.
- Make Spiced Orange Glaze: In a small saucepan over medium heat, melt 4 tablespoons butter or margarine. Whisk in the maple syrup, orange zest and juice, ground cumin, coriander, cinnamon, nutmeg, 1 teaspoon fine sea salt, and black pepper. Bring to a gentle simmer for 1-2 minutes until fragrant and slightly thickened. Remove from heat and stir in the vegetable broth.
- Glaze Carrots: Combine the diagonally sliced carrots in a large bowl. Pour the warm spiced orange glaze over them and toss thoroughly until every carrot piece is glistening and evenly coated. Transfer the glazed carrots to your prepared baking dish, spreading them in an even layer.
- Prepare Pistachio Crumble: In a separate small bowl, combine the roughly chopped pistachios, panko breadcrumbs, 2 tablespoons melted butter or vegetable oil, and 0.25 teaspoon fine sea salt. Toss until the panko and pistachios are well coated and crumbly.
- Assemble and Bake: Evenly sprinkle the pistachio crumble mixture over the carrots in the baking dish. Place the dish in the preheated oven and bake for 30-35 minutes until the carrots are tender when pierced with a fork and the crumble topping is golden brown and crisp to the touch. (If your crumble starts to brown too quickly, loosely tent the dish with foil for the remaining bake time to prevent burning.)
- Rest and Garnish: Remove the carrot casserole from the oven and let it rest for 5 minutes. Garnish generously with finely chopped fresh mint and flat-leaf parsley before serving.
Notes
For a dairy-free option, use vegetable margarine instead of butter. Pecans can be used as a swap for pistachios. Pre-cut carrot coins can save slicing time. If the crumble browns too quickly, cover loosely with foil.
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1/8 of casserole (approx 150 g)
- Calories: 300 calories
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 20 mg