Maple Glazed Roasted Carrots
Maple roasted carrots are the perfect fall side dish - a new Thanksgiving staple - but delicious any time of year!
Servings: 4
Ingredients
- 1 bundle about 8 carrots heirloom carrots
- 1/4 cup olive oil
- 2 tsp. dijon mustard
- splash apple cider vinegar
- 3 tablespoons pure maple syrup
- 4 cloves garlic
- a few sprigs fresh herbs such as rosemary thyme, or sage
- pinch Maldon's salt
Instructions
- Preheat oven to 420 degrees F.
- Trim the tips off of the carrots and slice lengthwise into halves.
- In a small dish, whisk together oil, mustard, vinegar, garlic, and syrup.
- Place carrots on a cookie sheet and drizzle the mixture over them. Toss to coat each carrot evenly.
- Top with fresh herbs and bake for 20-30 minutes at 420 degrees.
- Check them intermittently - you want them to be roasted, but not burnt! Pull them out of the oven and sprinkle with Maldon's salt. You can find Maldon's at Whole Foods, it is a wonderful finishing salt!
Notes
You may find that you don't need all of the oil mixture to evenly coat the carrots, start by drizzling half of the oil mixture, and if needed, add more!