Whole Roasted Carrots

Whole Roasted Carrots

Ingredients:

• 2 pounds carrots

• 2 tbsp olive oil

• 1 tbsp honey

• 1 tbsp maple syrup

• 2 cloves garlic, minced

• 1 tsp dried marjoram

• 1 tsp dried basil

• 1 tsp dried oregano

• 1 tsp dried thyme

• salt and pepper

1. Heat oven to 425℉ (400℉ Convection oven). Line a 9 x 13 baking dish with foil and parchment. Brush the parchment with oil or melted butter or spray some Pam.

2. Wash and peel carrots; place in lined baking pan. In a bowl, combine the oil, honey, maple syrup, garlic and all the seasonings. Coat the carrots with the seasoning mix.

3. Place in the preheated oven and roast for 30 to 40 minutes. Turn carrots every 10 minutes or so.

4. Serve with your favorite roasted or grilled meat.

Yields: 4 servings

Notes&Tips:

• Try to use carrots of similar size so that you will get even cooking results. If your carrots are not of similar sizes, cut the fatter carrots in two lengthwise.

• Whole Roasted Carrots is a sweet and savory side dish. It is not heavy on sweetness as the other seasonings balanced that off. If you'd like a more sweet taste, you may want to add 1 tablespoon more of honey or maple syrup.