Maple-Glazed Carrot Coins: Sweet, Shiny, Thanksgiving-Ready
Picture a pile of golden carrot coins bubbling in maple butter—edges caramelized, centers tender, with a glossy sheen that screams “fall feast.” These are the side that disappears first at Thanksgiving, the one kids fight over, the pop of color every turkey needs.
One quick spin with the Geedel Rotary Cheese Grater turns a bag of carrots into perfect rounds faster than you can say “pass the gravy.” That’s it. The rest is pure oven magic.
🛒Ingredients (Serves 6–8 as a side)
2 lb carrots (rainbow or orange)
¼ cup pure maple syrup
2 tbsp butter (or olive oil for vegan)
1 tsp fresh thyme leaves
½ tsp sea salt
Fresh black pepper
Optional crunch: ¼ cup chopped pecans
👩🍳Step-by-Step: Carrot Coins in 4 Cranks
1. Slice Perfect Coins
Lock the Geedel Vegetable Chopper with its suction base. Slide in the slicing blade. Feed carrots lengthwise → crank out coins that stack like poker chips.
2. Glaze & Season
Toss coins in a bowl with melted butter, maple syrup, thyme, salt, and pepper. Every piece gets an even coat—no naked carrots allowed.
3. Roast to Candy
Spread in a single layer on a lined sheet pan. Slide into a hot oven. Halfway through, flip for dual-side caramelization. Edges crisp, centers soften, glaze thickens to lacquer.
4. Finish & Serve
Scatter pecans (toast them if you’re fancy). One last drizzle of maple if you’re feeling dangerous. Serve piping hot—watch them vanish.
🔥Tips & Twists
Candied Upgrade – Add a pinch of cinnamon or cayenne.
Vegan Shine – Swap butter for coconut oil.
Make-Ahead – Slice with Geedel up to 2 days early; refrigerate in a zip bag.
Pairing Pro – Perfect beside roast turkey, ham, or lentil loaf.
🌟Conclusion: The Side That Steals the Show
These Maple-Glazed Carrot Coins are proof that simple ingredients + perfect cuts = holiday legend. With the vegetable slicer, every coin is uniform, every bite balanced, every platter Instagram-ready.
