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    Home » MAKE IT EASY » 5 Ingredients or Less

    Maple Candied Carrots with Currants

    Modified: Mar 26, 2025 by Susan Pridmore · This post may contain affiliate links · 10 Comments

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    A small bowl of maple candied carrots and currants.

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    It's good to be flexible.

    CMax (Carnivorous Maximus) and I are now one month into training Pakrika (Rika), our 13-week-old Labradoodle puppy, and it's clear that we have two different ideas of what a good puppy is. CMax is the stricter parent, opting for a long list of things little Rika must learn. I'm the easy mark with a far shorter list, and less exacting definition of what the commands mean. I humbly admit that when I want Rika to get off or get down, I only follow through with a firm "OFF!" most of the time. Every one in five times, I either won't notice or I'll be tired of saying "OFF!", and you, sweet puppy, can have at it with shoes, and dragging pillows, towels, bath mats, and stray underwear from room to room.

    CMax says "OFF!" and means it 100% of the time. End of story.

    Paprika (Rika) at 13 weeks
    Paprika (Rika) at 13 weeks doing a little gardening for her human parents

    I know, I know. You're thinking "He's right, Susan. Get with the program if you want an obedient puppy and good future dog companion."

    And you're right. At least on "OFF!". That's a big one, right up there with "NO BITE!", "COME!", and "GO POTTY!". But I don't have the interest, I admit, in being consistently firm on every single command in the fabulous dog training book we purchased. (BTW, If you live in the Bay Area, I HIGHLY recommend Mike - the author - and his classes.) So we've agreed to come up with a shorter list of commands we can mutually agree are priorities on which I will really, really, really try to achieve 100% consistency. CMax, for his part, has agreed to cut me some slack on the others. (For the record, just in case Mike aka Puppy Whisperer/Dog Trainer Extraordinaire is reading this, I completely agree that being consistent is the only way Rika will understand what we want.)

    Now we just have to come up with that magic list. Since we are obviously training each other in addition to little Rika (does this compromising in marriage never end??), it's been good for us both to be flexibile.

    Carrots at a Farmer's Market in a small Italian town, 2012

    Carrots at a Farmer's Market in a small Italian town, 2012

    This little carrot recipe is very flexible too. It can be a side dish alongside a savory, meaty entree like CMax's dinner last night of ribs, or tossed with some cooked Beluga lentils and caramelized onions for a vegetarian entree. This is another great super-easy recipe for Thanksgiving, or any night of the week.

    Cooking Tips:

    Don't buy the slender baby carrots for this dish. Opt instead for fat medium-length carrots.

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    5 from 1 vote

    Maple Candied Carrots with Currants: #FallFest

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    Prep Time15 minutes mins
    Cook Time40 minutes mins
    Total Time55 minutes mins
    Course: Side Dish
    Author: Susan Pridmore
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    Ingredients

    • 1 lb carrots peeled
    • 1 tablespoon olive oil
    • 2 tablespoon maple syrup
    • ¼ cup dried currants

    Instructions

    • Preheat the oven to 400˚F and line a baking sheet with parchment pepper.
    • Slice the carrots lengthwise into 4 long strips. Toss with the oil and maple syrup and lay on the parchment paper in a single layer. Roast for 20 minutes, toss, and roast another 20 minutes or until lightly caramelized.
    • Toss with currants and serve warm.

    If you're looking for some (mostly) vegetarian Thanksgiving ideas, go check out my Vegetarian Thanksgiving! 

    Follow Susan Pridmore's board Vegetarian Thanksgiving! on Pinterest.

    « Pumpkin-Coconut Cookies
    Scalloped Sweet Potatoes Casserole with Apples »

    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. cheri

      November 13, 2014 at 6:12 pm

      Hi Susan, this brings me back to the days of our now 9 year old chocolate lab, she went through her training class twice only for her "parents" to be chastised for not following through. never my strong point. Anyway....your carrots are beautiful, love how you prepared them!

      Reply
    2. laurasmess

      November 14, 2014 at 2:26 am

      These carrots look gorgeous Susan. I love doing something special with carrots for a Christmas side dish and this idea is a perfect alternative to the usual honeyed carrots. As for Paprika? She's GORGEOUS!! Such a cutie! I know nothing about raising puppies (as I've only had one dog who was already an adult when we adopted him) but I think I'd struggle to say no to that face 🙂
      P.S sorry about being so absent lately. We've just got internet back at our apartment so I am trying to catch up! xx

      Reply
    3. My Inner Chick

      November 14, 2014 at 12:58 pm

      Visiting via, Go Bake Yourself.
      GORGEOUS carrots.
      ADORABLE puppy!
      --Yes, didn't you just love WILD? I'm a bit obsessed w/ Strayed now!! x

      Reply
    4. My Inner Chick

      November 14, 2014 at 1:00 pm

      Oh, I forgot my facebook Page! thanks!!

      I shall "Like" you, too.

      https://www.facebook.com/MyInnerChick

      Reply
    5. Judit + Corina @ Glamorous Bite

      November 14, 2014 at 11:26 pm

      The currants sound like such a wonderful idea in those candied carrots! Paprika is simply adorable! J+C

      Reply
    6. marcela

      November 15, 2014 at 3:18 am

      wow! so yummy! I love candied carrots!

      Have a great day:)

      Reply
    7. Suzanne

      November 16, 2014 at 2:59 pm

      I don't know how I missed this, the recipe looks delicious, and your little Rika is adorable. What a face, she is so pretty. That photo of the carrots is amazing, they are absolutely perfect.

      Reply
    8. Jenna Matthews

      November 17, 2014 at 4:33 am

      candied carrots! nice.

      Reply
    9. Pamela @ Brooklyn Farm Girl

      November 17, 2014 at 10:03 am

      We have so many carrots leftover from the garden season, what a great way to use them up!

      Reply
    10. Oui, Chef

      November 18, 2014 at 11:52 am

      The glaze on these carrots is absolutely gorgeous!

      Reply
    5 from 1 vote (1 rating without comment)

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    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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