Maple Roasted Carrots

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Ingredients:

• 2 pounds carrots (roughly)
• 1/4 cup maple syrup
• 1/4 brown sugar (light brown sugar will give your carrots a brighter color with slightly sweet taste, and dark brown sugar will give a more darker glaze, with a richer flavor-the choice is yours!)
• 1 tsp salt
• 3 tbsp butter, cubed (I used a plant based, olive oil butter)

Optional garnish:

• sliced almonds (raw or candied)
• Chopped parsley

Preheat oven to 400℉ / 205℃ and slightly grease a 9 x 13 baking dish.

Peel your carrots. Chop at an angle into smaller pieces.

If you have thick pieces, cut those lengthwise in-half.

Add carrots to a large bowl. Then add the maple syrup, brown sugar, and salt, and toss to coat evenly.

Add carrots to your slightly greased baking dish and evenly distribute the butter cubes on top of the carrots. Roast uncovered for 50-55 minutes, stirring every 15 minutes.

Remove from oven and garnish with sliced almonds and parsley, if desired. I garnished mine with candied almonds, see recipe below.

For candied almond slices, first line a baking sheet with parchment or waxed paper.

• Melt 1 tbsp butter in a 10-inch skillet until sizzling
• Add 1/2 cup sliced almonds and 2 tbsp sugar.
• Cook over medium heat, stirring constantly, for about 4-5 minutes or until sugar melts and nuts are golden brown.
• Remove from heat and stir in another 1 tbsp sugar, then quickly spread onto prepared sheet pan and let cool. (These can be prepared ahead of time and kept fresh for a week in a tightly sealed container.)

Enjoy!