Maple Glazed Rainbow Carrots
Here in Florida, we do not experience the four seasons, but as we move closer to Easter, the produce in our local markets begins to change. Although we will not have the abundance found at outdoor markets in Italy, certain vegetables such as peas, asparagus, and artichokes will appear.
Easter is just around the corner, and carrots are another vegetable I always like on my Easter table, as they add color and are always tasty when roasted in the oven. Roasting any vegetable caramelizes its natural sugar and enhances and sweetens the flavor.
Rainbow-colored carrots are now available in most grocery stores, and although I really do not notice a change in flavor, the bright colors create a beautiful veggie side dish. If you cannot find rainbow carrots, regular orange carrots will work just fine.
Deborah Mele
Maple Glazed Rainbow Carrots
Carrots are roasted until golden brown and lightly glazed in maple syrup in this tasty side.
Ingredients
- 2 Pounds Rainbow Colored Carrots
- 6 Tablespoons Unsalted Butter, Cut Into Pieces
- 1/3 Cup Light Brown Sugar
- 1/3 Cup Pure Maples Syrup
- 1/2 Teaspoon Red Pepper Flakes
- Salt & Pepper To Taste
Instructions
- Wash and dry carrots.
- Trim tops and cut carrots diagonally into 2 to 3 inch slices.
- Preheat oven to 400 degrees F.
- Line a baking sheet with foil.Spread carrots out onto the baking sheet and bake 10 minutes.
- Remove the pan from the oven and top the carrots with butter, brown sugar, red pepper flakes, salt and pepper.
- Return to the oven and continue to bake until tender and lightly browned, tossing every 15 minutes.
- Transfer carrots to a platter and drizzle any syrup on top.
- Serve and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 361Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 228mgCarbohydrates: 52gFiber: 7gSugar: 34gProtein: 2g
