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Sweet roasted carrots
Ingredients
- 16–20 carrots*, peeled and trimmed
- 3 sprigs fresh rosemary
- 1/2 teaspoon ground cinnamon
- 1 tablespoon brown sugar
- 3 tablespoons maple syrup
- 6 tablespoons unsalted butter, melted
- 1/2 orange, juiced
- 1 tablespoon finely chopped parsley
- Kosher salt
- Freshly ground black pepper
Directions
- Preheat your oven to 375ºF and place the carrots on a rimmed baking sheet or large casserole dish. Tuck in the sprigs of rosemary and set aside.
- In a small bowl, whisk together the cinnamon, brown sugar, maple syrup, and butter and pour over the carrots. Season with salt and a good amount of pepper and pour the orange juice over the carrots. Roast the carrots for 28 to 32 minutes or until a little golden and tender, tossing well about halfway through.
- Serve warm scattered with fresh parsley
*For this recipe, use carrots that you get in a bundle with the greens still attached as opposed to the ones in a bag. They are typically smaller, sweeter, and just look nicer.
**If you are making these carrots as a side to Spiced Maple Mustard Pork Roast, pop the carrots into the 350ºF oven for the last 20 minutes of roasting the pork. When the pork is cooked, remove it from the oven, tent it and allow it to rest for ten to 15 minutes. Give the carrots a toss and crank the heat on the oven to 400ºF. Continue to roast the carrots for eight to ten minutes while the pork rests until they are golden and tender. Top with parsley and serve alongside the sliced pork.
