Crunchy Salty Sweet

The last time I posted a carrot recipe, it was one of my all-time favorite recipes ever. Again, I found myself at Trader Joe’s staring at the multi color carrots and was reminded of that lovely salad. I made it last week and am still enjoying today!

With the leftover carrots, I decided I’d give roasting a try. I needed a side dish for my beef brisket and I thought these would go perfectly. The carrots get super soft, and the maple syrup adds the best sweetness, in addition to the natural sweet flavor from the carrots. There’s also a hint of cayenne giving it a great balance and a nice kick.

Start by preheating the oven to 400 degrees.

Peel all your carrots. Then chop them into similarly sized pieces.

Place the carrots onto a sheet that has been covered in foil.

Now, drizzle the olive oil and maple syrup onto the carrots.

Sprinkle the carrots with sea salt and cayenne.

Mix together with your hands until all the carrots are coated.

Now, simply roast for 35-40 minutes, or until the carrots begin to brown.

Enjoy!

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Adapted from: Buns in my Oven

Makes: 2-3 servings

Prep: 5 minutes, Cook: 40 minutes, Total: 45 minutes

• 1 lb carrots
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Start by preheating the oven to 400 degrees.

Peel all your carrots. Then chop them into similarly sized pieces.

Place the carrots onto a sheet that has been covered in foil.

Now, drizzle the olive oil and maple syrup onto the carrots. Sprinkle the carrots with sea salt and cayenne.

Mix together with your hands until all the carrots are coated.

Now, simply roast for 35-40 minutes, or until the carrots begin to brown.