Description
These carrots are easy enough for a weeknight meal but tasty enough to serve company.
Ingredients
3 cups (750 mL) baby carrots*
1 tablespoon (15 mL) olive oil
Generous grinding black pepper
Generous pinch fine sea salt
1 tablespoon (15 mL) butter
2 tablespoons (30 mL) maple syrup**
1/2 cup (125 mL) roughly chopped walnuts
1/4 cup (60 mL) chopped cilantro or parsley, optional
Instructions
Preheat oven to 425°F (220). Line a rimmed baking sheet with parchment.
In a large bowl, toss the carrots with the oil, pepper, and salt. Spread in a single layer on the baking sheet and roast 10 minutes.
In the meantime, bring the butter and maple syrup to a boil in a small saucepan. Stir in the walnuts and cook until syrup returns to the boil. Drizzle over the carrots, stirring to distribute evenly.
Continue roasting until carrots are tender-crisp, about 15 more minutes.
Serve hot sprinkled with chopped cilantro or parsley, if using.
Notes
*If you don’t have baby carrots, use regular carrots that have been peeled, quartered and cut in 2-inch lengths.
**You can like, substitute pecans for the walnuts.
If you like, you can add slivered red onions to the carrots.
Keywords: carrots, maple syrup, walnuts