We usually just eat carrots fresh in salads or by themselves as a snack. But recently we had a ton of carrots to use up and so we decided to roast them to have as a side dish along side meatloaf. I decided to make a sweet and spicy flavor profile to complement the savory meatloaf. To incorporate some freshness I added rosemary to the carrots as well. The maple and cayenne really work well together, and this is a super easy side dish to throw together for any meal.
1 lb carrots (more or less)
3-4 tablespoons maple syrup (agave nectar, or honey would work too)
1 tablespoon olive oil
1 tablespoon rosemary, roughly chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground all spice
Salt and Pepper
Directions:Heat the oven to 400 degrees F. Peel the carrots (unless you are using baby carrots) Slice into 2 inch pieces, or leave whole if they are on the smaller side. In a bowl, toss the carrots with the syrup and olive oil. Sprinkle the spices in and mix well. Salt and pepper to taste- I would recommend about 1 teaspoon salt and 1/4 teaspoon pepper.
Spread the carrots out on a foil covered baking sheet (easier to clean up) and roast in the oven for 20-30 minutes or until you can easily insert a fork into one of them. The smaller they are, the less time they will need. Enjoy!