Roasted Rainbow Carrots With Maple Glaze: These roasted carrots stay crisp, yet tender; and the subtly sweet glaze makes you want to take another bite (and another, and another).
Course Side Dish
Cuisine American
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 8 servings
Calories 94 kcal
Ingredients
- Parchment paper
- Nonstick cooking spray
- 2 lbs. small rainbow heirloom carrots (or baby carrots), scrubbed, tops trimmed to ½-inch, cut in half lengthwise
- 1 Tbsp. + 1 tsp. olive oil
- ½ tsp. sea salt (or Himalayan salt), divided use
- ½ tsp. ground black pepper, divided use
- ¼ cup pure maple syrup (preferably dark amber)
- ¼ cup balsamic vinegar
- ½ tsp. ground cumin
Instructions
- Preheat oven to 450º F.
- Line large baking sheet with parchment paper. Lightly coat with spray. Set aside.
- Combine carrots, oil, ¼ tsp. salt, and ¼ tsp. pepper in a large bowl; toss gently to blend.
- Spread evenly on prepared baking sheet. Bake for 22 to 25 minutes, rotating pan once, or until carrots are crisp.
- While carrots are baking make glaze. Combine maple syrup, vinegar, cumin, remaining ¼ tsp. salt, and remaining ¼ tsp. pepper in small saucepan. Bring to a boil, over medium heat, stirring occasionally. Reduce heat to medium-low; gently boil for 15 to 20 minutes, or until glaze has thickened. Remove from heat.
- Pour glaze over carrots; toss gently to blend. Bake for an additional 5 to 10 minutes, or until carrots are tender-crisp, and glaze is shiny.
