Maple Glazed Roasted Carrots
This simple dish is great throughout the year and pairs really well with grass-fed beef or lamb. If you want to be extra fancy use rainbow carrots for a full display of color!
Time: 30-45 minutes
1 bunch carrots (with green tops)
1 tablespoon maple syrup
1 tablespoon extra virgin oil
1 tablespoon apple cider vinegar
Salt and pepper
Finely minced parsley or cilantro (optional)
Preheat oven to 425 degrees. Meanwhile cut off the green tops leaving an inch at the top of the carrot. Save the greens to make carrot top pesto or to toss into salads if desired. Wash and scrub the carrots and towel dry to ensure they are completely dry.
Line a baking sheet with parchment paper and set aside. If the carrots are thin and long, leave whole and place on the parchment paper. If the carrots are a little thicker, cut in half lengthwise. Place onto baking sheet in a single layer.
Mix together the maple syrup, olive oil, and vinegar in a small bowl. Drizzle over the carrots. Sprinkle with salt and pepper. Roast for 20-25 minutes until tender, yet still firm with browning spots. Remove from oven and sprinkle with freshly minced parsley or cilantro if desired. Serve immediately.
Note: You can use honey in place of maple syrup.
I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free.