Garlic, maple and rosemary glazed rainbow carrots
These maple roasted carrots are a hit straight out of the oven and may not make it to the table.
I’m constantly amazed at the colors, textures and shapes of vegetables that show up in the produce section in the summer. And rainbow carrots are one of my favorites. It’s like carrots weren’t glorious enough on their own, even with their sweetness and awesome crunch – they had to go and get all rainbow colored and really put on a show. But hey, I’m impressed. And with a little extra seasoning courtesy of your nearest maple tree and rosemary bush, they taste out of this world. Try it, you’ll see.
- 1 pound rainbow carrots
- 1 small red onion, sliced
- 2-3 tablespoon olive oil
- 2-3 tablespoon maple syrup
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon crushed dried rosemary
- 2 garlic cloves, minced
Preheat oven to 400° F. Line baking sheet with parchment paper.
Peel carrots, and cut in half. Slice lengthwise into strips, cutting larger carrots into quarters, slimmer ones into halves.
Toss carrots and onion in a large bowl with a drizzle of olive oil, maple syrup and the seasonings until fully coated.
Bake for 40 minutes or until carrots are crisp at the edges and soft inside. Toss halfway through to prevent burning.
Related Topics: Vegetarian