YUM!! These Roasted Carrots with Maple Glaze is the PERFECT side dish to take to your Easter gathering this year!! A little twist on traditional roasted carrots with a touch of sweet, ssooo good!! Your guests will thank you and for sure want this yummy recipe! Another great, healthy side dish recipe from Beachbody that you can’t go wrong with-simple, healthy and delicious!! You can use rainbow carrots to give it a festive look or you can also you regular carrots as well!
Here’s what you need:
2 lbs small rainbow heirloom carrots (or baby carrots) cut in half lengthwise
1 Tbsp. & 1 tsp. olive oil
1/2 tsp. sea salt
1/2 tsp. ground black pepper (divided use)
1/4 cup pure maple syrup
1/4 cup balsamic vinegar
1/2 tsp. ground cumin
Preheat over at 450F, line large baking sheet with parchment paper. Lightly coat with spray. Combine carrots, oil, 1/4 tsp. and 1/4 tsp. pepper in large bowl, toss gently to blend. Spread evenly on prepared baking sheet. Bake for 22-25 minutes, rotating pan once or until carrots are crisp.
While carrots are baking make glaze. Combine maple syrup, vinegar, cumin, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low, gently boil for 15-20 minutes or until glaze has thickened. Remove from heat.
Pour glaze over carrots, toss gently to blend. Bake for an additional 5-10 minutes or until carrots are tender-crisp and glaze is shiny.