It’s the time of year when fresh vegetables abound as the harvest is gathered.  This delightful recipe is from Eating Well.  Since maple syrup is a great option, there is a conversion for maple syrup included in the recipe.  Maple syrup amounts are reduced by 1/3 from brown sugar and oven times are reduced by 25°F when maple syrup is added to this recipe.

 

Sweet and Spicy Roasted Carrots

Ingredients:

  • 8 medium carrots, peeled, halved if large, and cut into 2-inch pieces (4 cups)
  • 2 tablespoons packed brown sugar*
  • 5 teaspoons butter, melted
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt (I prefer sea salt)
  • 1/8 teaspoon ground cloves (optional)
  • dash of cayenne pepper
  • 2 tablespoons chopped toasted pecans

Directions:

  1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
  2. Arrange carrots in an even layer in the prepared pan. Cover with foil. Roast for 30 minutes.
  3. Meanwhile, stir brown sugar, butter, cinnamon, salt, cloves (if using) and cayenne in a small bowl until well combined.
  4. Spoon the glaze mixture over the carrots and stir to coat well. Roast, uncovered, until the carrots are tender and glazed, about 10 minutes. Top with pecans.

 

 

*you could also substitute the brown sugar with 4 teaspoons of maple syrup.  Reduce the oven temperature to 400°F for step 4.