Friday, October 7, 2016
Best Best Ever Maple Roasted Carrots
This blog post breaks 2 of my very important blog post rules:
-Always share the link to the recipe I used or inspired me
-Take picture (nope, that's not my photo, but looks a lot like the ones I made; though I let mine brown a bit more!)
And I did use a recipe, which I found online, but sadly I cannot find the link!
But I broke these two rules because I HAD HAD HAD to share this with you all because these Carrots were the BEST BEST BEST Ever, seriously. I like carrots, I eat them all the time -nearly everyday, but I've never felt a love so strong for them, as when I was housing these little goodies. I'm telling you flat out, they tasted like candy. Seriously, seriously healthy candy.
So I have to write this recipe down quick, before I forget! I'm giving full credit to the Barefoot Contessa on this one, as I'm 99% sure it's her recipe. For the life of me I cannot find the link to it, but I put in a good effort and ran about a hundred different searches. Alas, I give up and give you my version of her recipe, which was crazy simple.
Best Best Ever Carrots
1 pound bag of Organic Baby Carrots, rinsed and dried off
1 Tbsp Extra Virgin Olive Oil
Salt, to taste
1 Tbsp 100% Maple Syrup
Preheat oven to 400 degrees.
In a large glass bowl toss dried Baby Carrots with Olive Oil and Salt.
Scatter on sheet pan, don't crowd them!
Roast for 10 minutes.
Turn over and roast another 10 minutes.
Remove Carrots from Oven and using a spatula, carefully scoop Carrots back into the large glass bowl.
Toss them with the Maple Syrup.
Return to Sheet pan.
Put back into oven for another 10 minutes of baking.
Remove from oven.
Cool 10 minutes.
Eat. Them. All. Or Share them :)
I will be making this for Thanksgiving this year because who doesn't like a good solid root veggie on Thanksgiving, seasonal color is just a bonus; enjoy!