Maple-Glazed Carrots

  • 5 large carrots scrubbed & sliced into 2" pieces of similar thickness *
  • 2 tablespoons cooking fat (olive oil, melted coconut oil, bacon fat or butter will work)
  • 3 tablespoons pure maple syrup
  • Salt & pepper to taste
  • 1 teaspoon smoked paprika
  • ½ teaspoon granulated garlic

Preheat the oven to 425°F and move the rack to the middle position.

Cut the carrots into pieces that are roughly the same size.

Place the remaining ingredients (cooking fat of your choice - I used melted coconut oil - through granulated garlic) in a large resealable bag or mixing bowl. Add the cut carrots and toss well to coat. If you are roasting different hues of carrots, you may wish to do this in batches, beginning with the lightest colored carrots and ending with the darkest colors. After each batch has been coated, place them on a baking sheet, adding more carrots as each batch is coated.

Roast the carrots for 15-20 minutes, or until they veggies are tender-crisp (this will vary depending how big the pieces are).

Serve hot.

* I used a combination of traditional orange carrots and deep purple black nebula carrots. I sliced the black nebula carrots into thick half coins and the orange carrots into longer pieces. In both cases, the carrots were just scrubbed clean and cut. Leaving the peels on helps them roast better with proper glaze adhesion.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes
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