Tuesday, November 29, 2011
Roasted Maple Glazed Carrots
I'm usually a raw carrot muncher but I tend to like serving them as a cooked side veggie when I have company for dinner. I find that their naturally sweet, mild flavor means that even non-veggie fans will usually eat them. I typically steam them and serve with a little butter or olive oil and some chopped fresh dill.
But as I was making my maple glazed butternut squash recently I thought why not do maple glazed carrots? I bought jumbo carrots and sliced them on a pretty diagonal, coated them in a bit of olive oil, some maple syrup, seasoning and roasted them in the oven until they were golden and tender. The maple flavor was not overwhelming and just brought out more of the carrot's own sugars making it a lovely and easy to prepare side dish for most entrees. Enjoy!
3 Large or jumbo carrots, peeled and sliced
1 Tablespoon olive oil
2 Tablespoons maple syrup
Salt and pepper to taste
Toss the carrot slices in the olive oil and maple syrup. Season and spread evenly on a parchment lined baking tray. Roast in the oven at 400 degrees for about 20 minutes, toss and continue roasting for an additional 15-20 minutes until tender and lightly browned. Makes approximately 3-4 servings.