I’ve been getting a ton of baby carrots in my box lately, as opposed to full-sized adult carrots. Rather than spend a lot of time chopping them up to use as a base in other dishes, I tossed them together with a few other ingredients to create this sweet, simple side dish.
You can probably leave most of the carrots whole, but cut the larger ones in half lengthwise to ensure that they all cook evenly. Also, when you trim the carrots, you can certainly cut the tops off, but I left them on because I like how they look. I added leftover carrots to my lunch salad the next day.
Maple-Glazed Roast Carrots
1 large bunch of baby carrots, trimmed
1 tbsp olive oil
2 tsp maple syrup
1/4 tsp salt
1/8 tsp black pepper
2 tbsp chopped parsley
Preheat oven to 400 degrees. Combine all ingredients in a large bowl and mix well to coat carrots evenly with syrup. Line a baking sheet with foil and coat with cooking spray. Spread carrots on the sheet, place in oven, and bake 20-25 minutes, stirring once, until carrots are tender. You should be able to slide a fork easily into them. Sprinkle with parsley and serve.