This recipe is pretty basic and mimics the flavor of candied carrots without having tons of sugar. The carrots came out tender with a nice roasted flavor from the salt and oil. The butter and syrup gave a nice glaze to them but was not overpoweringly sweet.
I served this as the starch with our meal and then served a green vegetable along with it. Doing this makes the small serving size more filling. You could even toss them with a green veggie like spinach or zucchini for a more colorful plate. Vince, who hates his veggies to be sweet, said he would like to have these again. I haven't let Max try these yet, so the verdict is still out on how infant/toddler friendly they are.
Maple Roasted CarrotsAdapted from The Way to His Heart
2 pounds Baby Carrots
1 1/2 teaspoons Extra Virgin Olive Oil
1/2 teaspoon Salt
2 Tablespoons Butter
2 Tablespoons Maple Syrup
- Preheat oven to 425F.
- Line a metal baking sheet with foil and lightly grease with cooking spray.
- Toss the carrots the salt and olive oil.
- Spread the carrots on to the baking sheet in a single layer.
- Roast for 12 minutes.
- While the carrots continue to roast, heat the butter in a small saucepan.
- Simmer the butter until it becomes a deep golden brown, about 1 minute.
- Remove from heat and mix in the maple syrup.
- Drizzle the syrup mixture over the carrots and toss to coat thoroughly.
- Return the carrots to the oven to roast until tender, about 10 minutes.
Yields: 8 servings (approximately 1/2 cup per serving)