My favorite way to eat carrots, aside from raw, is roasting them. It brings out their natural sweetness and gives them a bold, depth of flavor. On my recent trip to the farmers market I picked up a bundle of baby rainbow carrots and knew immediately how I wanted to prepare them. Roasted with a touch of real maple syrup and a light kick of chipotle peppers.
Maple & Chipotle Roasted Carrots
1 lb of baby carrots with tops
1 TB good quality olive oil
1 TB pure maple syrup
1/4 tsp kosher salt
1/8 tsp cracked black pepper
1/4 tsp ground chipotle peppers
Preheat oven to 425. Line baking sheet with parchment paper or silicone baking mat.
Wash carrots and trim tops to 2 inches. If you like your carrots peeled, do so now, but it’s not necessary. I prefer baby carrots with the peel.
Mix olive oil, maple syrup, salt, pepper and ground chipotle peppers in a small bowl. Brush mixture on each carrot with a pastry brush.
Roast in oven for 20-25 minutes or until golden brown. Enjoy!