Maple Roasted Carrots

Maple Roasted Carrots
4.5 from 2 ratings
The real star of Thanksgiving? Side dishes! Everyone has a favorite they love to make, bake +/or indulge in. And this year, our friends at Prescribe Nutrition have prepared a recipe that, dare we say, pleases the palate, wows the crowd AND is kind to your waistline. Yep! It’s true.Maple roasted carrots are an easy, light, flavorful addition to fall’s festive feast. Eight ingredients are all it takes to transform the colorful carrots into a caramelized creation. Getting your gobble on has never been so nutritious + delicious. And, oh boy, does that leave us feeling grateful for guilt-free side dishes this season.
  • 3 small multi-colored carrots {not baby carrots} preferably with green tops, trimmed and scrubbed
  • 8 garlic cloves, peeled
  • 2 teaspoon sea salt
  • 1/3 cup grade b maple syrup
  • 2 tablespoon organic butter, ghee or grapeseed oil
  • 1 dried chile halved {remove seeds to remove extra heat}
  • 4 sprigs fresh rosemary
  • 1 tablespoon water
  1. 1. In a large skillet arrange carrots and garlic in a single layer and cover with water. Season with salt. Bring to boil, reduce heat and simmer, covered, until tender, about 10 minutes.
  2. 2. Remove carrots and garlic with slotted spoon and set aside. Drain water and wipe out pan. Heat to medium-high, add butter, ghee or grapeseed oil, maple syrup, chile, rosemary, and 1 Tbsp. of water and cook until bubbling.
  3. 3. Add carrots and garlic and cook, stirring, until coated and slightly caramelized, about 5 minutes. Season with additional salt, if needed; best served warm.