Photo by Libby Geboy

Photo by Libby Geboy

By Libby Geboy

Warm, roasted carrots get sweetness from the maple syrup, which pairs well with the crispy burnt edges of the carrots. An easy dish to make any time of the year; serve hot in cold weather with other winter vegetables or chilled in the summer with a green salad. The salty sweetness is a great flavor, and the simplicity of the recipe will satisfy cravings.

4-5 large carrots
4 tablespoons of maple syrup
olive oil
salt
pepper

Place oven racks in the middle and top of the oven, then preheat the oven to 400°F.

Quarter the carrots the long way, and put them in a bowl big enough to toss in.

Splash olive oil, salt, pepper and the maple syrup onto the carrots; toss the carrots to cover. Drizzle olive oil on a large sheet pan, spread out the carrots onto the pan.

Roast the carrots for half an hour.

Remove the pan, and move it up to the top rack to broil. Watch carefully (broiling happens quickly) until the excess syrup is bubbling and the edges of the carrots are burnt.

Remove from the oven, serve and enjoy.

 

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