Thursday, December 24, 2015

Maple Roasted Carrots

Maple Roasted Carrots
(6 servings)


2 lb. Fresh Carrots, peeled, long bias sliced about ¼ inch thick
2 tbsp. Olive Oil
1 tbsp. Pure Maple Syrup
2 tbsp. Honey
1½ tsp. Ground Coriander
½ tsp. Kosher Salt
¼ tsp. Black Pepper
1 tbsp. Sesame Seeds
1 tbsp. Fresh Thyme (or 1 tsp. dried)
1 tbsp. Fresh Chives, chopped


In a large mixing bowl, combine carrots, oil, syrup and honey.  Sprinkle mixture with the coriander, salt and pepper and toss to coat.  Spread carrot mixture in a single layer on a rimmed baking sheet that has been oiled.  Place in a pre-heated 450 degree oven for 10 minutes.  Remove and stir before returning to oven for another 15 to 20 minutes.  Stir occasionally and remove when carrots are tender and slightly browned.  Transfer carrot mixture to a serving bowl and top with sesame seeds, thyme and chives.  Toss to mix and serve.

Note:               It is important to remember to grease baking sheet when roasting vegetables in the oven.  It helps to keep them from sticking to the pan.

Ideas for Future Efforts

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