Maple Roasted Carrots
March 18, 2016
Maple Roasted Carrots add color to your meal. Adding maple brings out the flavor in this recipe.
The exhaustion from day light savings time has finally hit. I love having the extra daylight in the evenings but man I am tired all throughout the day. We’ve also had Spring Break this week so basically no naps at all till school starts back up. Momma is tired!
After a long and stressful day yesterday I was able to finish it off with Olivia enjoying the nice weather outside. She laid out some blankets on the trampoline and was watching the stars appear before she went to bed. It’s those times that make you want to slow down and cherish every single moment before it’s too late.
This week I’ve been able to make a lot of meals for our family that didn’t require recipe writing or photographs. It was nice to take a step back and just enjoy cooking and baking for the week and concentrate on the kids.
I did manage to make these simple Maple Roasted Carrots for dinner one night along with Chicken Milanese. They would also accompany any main meal for your Easter gathering this next week. The kids devoured them and so did we and I can’t wait for them to show up for Easter lunch.
ENJOY ~ Meagan
Maple Roasted Carrots
Ingredients
- 1 pound baby carrots
- 1/4 cup maple syrup
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cracked rosemary
- sea salt to taste
Instructions
Preheat oven to 450 degrees F. Place carrots in a baking dish. Combine syrup, olive oil and rosemary and then pour over the carrots. Bake in the oven for 30 minutes or until tender.
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These carrots look fabulous! I love the maple 🙂
Oh these look so tender and delicious. Anything with sea salt and rosemary has my vote!
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That kind of cozy evening with the kids really hits home — I’ve had days like that too, where you’re drained but small moments make it all worth it
So simple yet so delicious. What’s your tip for getting the glaze just right without burning?
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