Sunday, September 6, 2015

Maple Roasted Carrots

I am transferring all of the recipes from my soon to be defunct food blog to this blog!  Here's a good one!
I love that Aldi has pure maple syrup!  It’s not something that I actually use on pancakes very often (I make pancakes for the girls a lot, but they aren’t something that Aaron and I eat very often), but mostly as an ingredient in other dishes.
I love love double love this Maple Sweet Potato Hash from Iowa Girl Eats.  I’m the only one in my family who eats sweet potatoes (although Gracie might if I gave her some), so I usually bring that dish to a potluck or mom’s group.  And, let me tell you, people love it!
I’d have to say that was my favorite use of pure maple syrup until I unearthed this recipe for Maple Roasted Carrots from my recipe file.  It might eek into first place!
Maple Roasted Carrots real
I served these delicious carrots with the Pork Chops with Cinnamon Apples that I posted yesterday, and I thought they were the perfect lightly sweet compliment to the meal!
Maple Roasted Carrots // Becky's Happy Table
Maple Roasted Carrots
Author: 
Recipe type: Side Dish
Prep time:  
Cook time:  
Total time:  
Serves: 6
 
Lightly sweet, these carrots are the perfect compliment to just about any main meat dish.
Ingredients
  • 1 pound baby carrots
  • 1 tablespoon oil
  • 2 tablespoons pure maple syrup (plus 1 tablespoon extra later)
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
Instructions
  1. Sometimes baby carrots aren't very "baby." If you have some really thick baby carrots, cut them in half length-wise.
  2. Toss the baby carrots, oil, 2 tablespoons pure maple syrup, cinnamon, and salt together in a bowl.
  3. Roast, uncovered, in a singer layer at 400 degrees for 20 minutes.
  4. Give the pan a shake to move the carrots around a bit and bake for another 10-20 minutes.
  5. Remove from pan and toss in an additional 1 tablespoon pure maple syrup.

This recipe is pretty forgiving.  When I made it at the same time as the pork chops, I started out baking them at 400 degrees for the first 10 minutes.  When I added the pan of pork and apples to the oven, I turned the heat down to 375 degrees.  Both the pork and the carrots did fine at that temperature.

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