Carrots are a root vegetable, usually orange in color but are also come in purple, black, red, white and yellow. The most commonly eaten part of the carrot is the taproot, but sometimes the greens are eaten as well. Carrots are known for their health benefits which include beta-carotene and fiber content. This vegetable is also a great source of antioxidants and is packed with Vitamins (A, C, K, and B8), as well as pantothenic acid, folate, potassium, iron, copper, and manganese.
We love eating them raw or cooked. Today we are sharing a recipe for Maple Roasted Carrots that a friend has shared with us. This recipe can be prepared ahead of time too. We hope you give it a try!
- 2 garlic cloves, finely grated (or 2 level teaspoons garlic powder)
- 1/4 cup olive oil
- 1/4 cup pure maple syrup
- 1 teaspoon cinnamon
- Kosher salt
- 2 1/2 pounds small rainbow carrots, scrubbed, tops trimmed to about 1/2", halved lengthwise (or "baby" carrots/any carrots cut to whatever size you prefer)
- Preheat oven to 450°. Whisk garlic, oil, maple syrup in a small bowl.
- Toss carrots with garlic/oil/maple mixture in a large roasting pan to coat; season with salt and cinnamon. Toss to coat.
- Roast, tossing occasionally, until carrots are tender and slightly browned/caramelized, 35–40 minutes. Halfway through cooking, taste and adjust seasoning to taste.
This recipe can be started ahead of time. Carrots can be roasted 6 hours to a day ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.
Recipe and Photo Courtesy of Gail Slotnick