Wednesday, January 25, 2012

Maple glazed oven roasted carrots

Well the weather has turned again.... Grey, fluctuating between snow, sleet, and ice but NO wind!  Basically a peaceful winter day.  In other words the perfect day for getting caught up on the self perpetuating laundry, oh yeah we have teenagers so maybe its not really self perpetuating, ha ha!  And the perfect day for roasting vegetables.
From this to....
 Maple glazed oven roasted carrots


And yes I am sharing recipes.... Trust me these are so EASY, in fact I didn't even follow a recipe but I did make notes so that I could pass it on to my mom... she LIKES recipes!  I'm a throw it in, fly by the seat of my pants while hoping for the best kinda gal!!  Yes there have been a few flops but not too often.

Maple glazed oven roasted carrots
2 lbs carrots, peeled and cut into chunks
1 to 2 TBSP olive oil
1/2 to 1 tsp coarse sea salt
3 or 4 sprigs fresh lemon thyme or 1 tsp dried lemon thyme

Preheat oven to 400F.
Place carrots in a large rimmed cookie sheet.  
Drizzle with olive oil.  
Sprinkle on seasonings and toss to coat.
Roast carrots for approximately 20 minutes. Stirring occasionally. (juicy carrots can take a bit longer)

2 TBSP maple syrup... preferably grade B

Transfer carrots from pan into bowl.
Drizzle maple syrup over carrots and toss to coat.
Return to pan.
Return to oven and bake for another 5 to 10 minutes, stirring once or twice in the process.

Serve hot or allow to cool for later use.

Servings: 4 to 6 (but I'm not really sure because I can't keep out of them!)

"Plain" roasted carrots
2 lbs of carrots, peeled and cut into chunks
1 to 2 TBSP olive oil
sea salt and ground pepper, to taste

Bake at 400F for approximately 20 minutes depending on moisture content of carrots.  Juicy carrots take anywhere from 5 to 10 minutes longer.

I hope you enjoy!!

Now I'm off to fold some more laundry!  Have a wonderful day!