Recipe: Maple Glazed Carrots

by Erin Enouen

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This year we grew several varieties of carrot in our trials, including a grow-out of a new, improved Kaleidoscope Carrot Mix formula. Harvesting the beautiful rainbow of colors inspired this take on sweet glazed carrots.

The best part of the onset of fall is cool nights combined with sweet roots. The weather is always just right for turning on the oven, and the seasonal vegetables of the garden are perfect for roasting.

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Through caramelization, roasting brings outs the sweetness in roots and squashes, and makes vegetables like carrots particularly delectable. Here, the sweetness is enhanced with the addition of maple syrup--which takes a smokey toasty flavor when the carrots have browned.

Double, triple or quadruple this to serve a crowd. Though there is elegance in the simplicity, you can also jazz this up with the addition of minced garlic and smoked paprika.

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Maple Glazed Carrots

4 cups carrots, sliced into 2" sticks

1 tablespoon olive oil

2 tablespoons maple syrup

salt and pepper to taste

chopped fresh parsley (dill is nice too.)

1. Preheat oven to 400 degrees.

2. Line a standard sheet pan with parchment paper.

3. Toss carrots, olive oil, maple syrup, salt and pepper on the sheet pan until carrots are well coated.

4. Roast for 25-30 minutes until carrots start to brown on the edges. Remove from oven and let stand 10 minutes before serving with chopped parsley.

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