Showcase the vibrant spectrum of PA Preferred® rainbow carrots in this tasty side dish packed with vitamins, minerals and antioxidants. Pennsylvania maple syrup adds a rich sweetness to the dish while helping to lightly caramelize the carrots as they slow roast in the oven. You might also wish to add a sprinkle of cinnamon and nutmeg before roasting for a bit of extra warming spice.
Top the roasted carrots with chopped walnuts for a crunchy contrast and a bit of parsley to garnish.
Maple Roasted Carrots
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 55 min | 65 min |
Ingredients
- 1 pound medium rainbow carrots, peeled and trimmed
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup chopped walnuts, almonds or pecans, for garnish
- Chopped fresh parsley, for garnish
Method
- Preheat oven to 400°F. Line rimmed baking sheet with parchment paper and set aside.
- Combine carrots, olive oil, maple syrup, salt and pepper in large bowl and toss to coat. Spread carrots in single layer onto prepared baking sheet.
- Roast until carrots are tender and slightly caramelized, about 50-55 minutes, flipping halfway through.
- Remove from oven and transfer to serving platter. Garnish with chopped walnuts and parsley.
- Recipe and video: Dish Works
