Recipe Collection

Maple Roasted Rainbow Carrots

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Ingredients

  • 1 pound rainbow carrots
  • 1/2 fresh cranberries or craisins
  • ¼ cup maple syrup, divided
  • 2 Tablespoon oil
  • a few springs of thyme or dried sage
  • 1 garlic clove, finely grated or 1 teaspoon garlic powder
  • ½ teaspoon salt
  • black pepper, to taste
  • ¼ cup almond slivers, optional

Instructions:

  1. Preheat oven to 340° F and spray your baking sheet with cooking spray or line with parchment paper.
  2. Trim the tops off the carrots and cut carrots into halves lengthwise.
  3. Coat cranberries in 1 tablespoon of maple syrup.
  4. In a separate bowl, combine oil, 3 tablespoons maple syrup, thyme leaves or dried sage (about 1 tablespoon), garlic, salt and a good pinch of black pepper.
  5. Coat dry carrots in the maple mixture (keep any leftovers) and space them out on a large baking sheet,. If you have a large tray, place cranberries at the other end, if not use two separate trays.
  6. Roast for about 20-25 minutes, until carrots are tender and the exterior slightly caramelized and cranberries are soft and jammy. If cranberries are done sooner, remove them from the tray with a spatula and set aside. If you have any leftover carrot marinade, pour over the carrots and cranberries half way through the baking time.
  7. Toast almonds lightly in a hot pan until lightly browned and fragrant.
  8. Mix roasted carrots and cranberries on a large bowl or plate.
  9. Sprinkle with almonds and thyme or sage and enjoy!
  10. NOTE: If using craisins, do not bake! Just add them to the carrots before serving.

Source: lazycatkitchen.com

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