If you ever want to get a toddler to eat a vegetable, roast it in maple syrup. Adults will enjoy this sweet side dish as well. I love serving these alongside pork tenderloin or simply grilled chicken. Skip the baby carrots though and put in the extra effort to peel your own large carrots. The flavor is much better in the big carrots.
Ingredients
- 2 lb Carrots
- 3 tbsp + Olive Oil
- 3 tbsp pure Maple Syrup
- Salt
Preheat the oven to 425 degrees. Peel the carrots and then cut into 2-inches long and about 1-inch wide. Place them in a bowl and mix with olive oil, enough to coat, and season with salt. Toss well and then place on a sheet pan; be sure to roast in a single layer. If the carrots are stacked, they will steam and not roast. Roast for 20 minutes, tossing once. When they are tender, add the maple syrup, toss and roast for another 10 minutes, until the edges are caramelized. Be sure to watch them so they won’t burn. Season with salt, to taste.
A Party In my pantry 
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