Roasted carrots with a sweet and savory glaze. |
Ingredients
- 2 pounds carrots (about 8-12)
- 3 tablespoons olive oil, divided
- 2 tablespoons maple syrup
- 2 tablespoons low-sodium soy sauce
- ¼ teaspoon red pepper flakes, optional
Instructions
- Preheat oven to 400 F.
- Peel, trim ends, and cut carrots into equal-sized pieces about 2 inches long.
- Place carrots on a 9-by-13-inch baking sheet, leaving a little space between carrots. Drizzle with 2 tablespoons olive oil and mix to coat.
- Sprinkle with red pepper flakes, if using.
- Place carrots in oven and roast for 15 minutes.
- While roasting, whisk together the maple syrup, soy sauce, and remaining olive oil in a small bowl.
- Remove carrots from oven and drizzle with the maple syrup mixture. Turn carrots gently to coat.
- Return carrots to oven. Roast 10-15 minutes longer, or until carrots are tender. Carrots are done when a fork can be inserted easily.
- Serve immediately or cover and refrigerate for up to two days.
Notes
Change it Up
- Replace the soy sauce with balsamic vinegar.
- Sprinkle with 2 tablespoons fresh thyme or sprigs of fresh thyme before roasting.
- Skip the maple syrup mixture in Step 7. Halfway through cooking, toss the carrots with ⅓ cup grated Parmesan cheese and 2 teaspoons minced garlic instead.
Nutrition
Serving: 0.5 cupCalories: 107calCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 241mg