During the Spring months, two holidays come around that give me an opportunity to make one of my favorite recipes with delicious, young carrots. The first holiday where this recipe works well is Easter, because, well…the Easter Bunny needs to eat something. Another holiday where the fresh, sweet flavor works well is with a Mother’s Day meal. It doubles and even triples easily for large groups.
With family members who are trying to keep sugar intake low for various reasons, I try to have some healthier options to make for them, while still hitting that sweet tooth. This recipe gives the carrots a sweetness without being overly sweet.
With each recipe I share, I will include my personal recommendations for products that work well, as well as the reasoning behind the recommendation.
Product Recommendations:
In this recipe, I use Pompeian Smooth Extra Virgin Olive Oil, which gives enough of that delicious olive oil flavor without overpowering the carrots or making them taste greasy.
For the syrup, I try to find a high-quality brand from Canada or Vermont. I use Grade A Amber Color Rich Taste. It is not as delicate as the golden syrup, so it doesn’t get lost in the carrot flavor; however, it isn’t as robust as the dark syrup, so it doesn’t overpower the carrot flavor with too much sugar.
More syrup knowledge! First, pancake syrup and maple syrup are NOT the same thing. There are various types of maple syrup that are mostly listed as grade A in the US or Number 1 in Canada. The grades don’t equate to quality level. Grades refer to color, flavor, and viscosity. I found this great infographic at Bascom Family Farms’ website that explains the differences between the types of maple syrup. If you are a maple syrup lover, you can also find some maple-y recipes on their site.
Maple Roasted Carrots
A sweet and healthy side dish the whole family will enjoy.
Ingredients
- 1-2 Tbs. extra-virgin olive oil (I prefer Pompeian Smooth)– 1 dozen young, organic carrots with tops still on– 1/2 tsp. kosher salt– pinch (approx. 1/4 tsp.) coarsely ground black pepper– 1 Tbs. Maple Syrup (I prefer US grade A “Amber Color Rich Taste,” labeled in Canada as No. 1 Light grade.)
Directions
- Preheat oven to 400°F.2. Clean carrots and cut tops off down to about 1/2 to 1 inch.3. Peel carrots with a serrated peeler so they are all about the same size4. In a large skillet or saute pan, warm the oil over high heat. It shouldn’t be so hot that it smokes, but will sizzle when carrots are added.5. Turn heat down to medium-high. Add carrots in a single layer and cook for 2 to 4 minutes until they begin to blister. Flip as needed so all sides cook evenly. *Do not crowd the pan. You may need to do this step in multiple batches.6. Remove blistered carrots from pan and spread on a baking sheet.7. Sprinkle kosher salt and pepper evenly across carrots. Add maple syrup and toss carrots well to coat.8. Roast carrots in center of oven until tender, approximately 15 minutes. Test tenderness with thickest carrot.Optional: Near the end of cooking time, when thickest carrots are still slightly firm, switch oven to broil for 3 – 5 minutes.
Fixing Two 
