Roast time: 40 minutes@350 degrees F.
Serves: 1lb. bag serves 4
prep time: 10 minutes
Fall is here and and so are those comforting rustic dishes for the seasons coming.
I think as a northerner those rustic heart warming dishes always taste better on a cool day. Perhaps after a day of raking the leaves and feeling that little nip in the air.
That's when I always loved a family meal; when we had spent the day together outside.
weather it was raking leaves and cleaning up the yard or even better apple picking. After a day of work & play, it was always so special to have family time together.
Roasted carrots
Ingredients
1lb. organic rainbow carrots
pinch salt & cracked pepper
pinch of dried thyme
pinch dried rosemary
olive oil
6 large garlic cloves cleaned & peeled
1 medium sheet pan
Directions:
Peel and clean the carrots leaving the tops on
clean and peel 4-5 large pieces of garlic.
drop them all onto a sheet pan.
drizzle with a good douse of olive oil then add salt, pepper dried rosemary and thyme.
make sure the carrots & garlic are all incorporated into the seasoning & olive oil.
Pop into a hot oven at 350 degrees F.
halfway in between the carrots roasting brush on the maple syrup mustard glaze. Remembering to save some for plating.
Roast the veggies in the oven for 35-40 minutes until carrots are tender.
When the carrots are finished roasting in the oven, they should be tender with a little crunch.
The garlic should be beautifully caramelized and sweet.
Maple Syrup & mustard glaze
3tbsp. Dijon mustard
4 tbsp. real maple syrup
1 tsp. brown sugar
pinch of salt, pepper, dried rosemary & thyme
stir.
use half for basting the carrots when they are roasting in the oven.
then use the rest to drizzle over the roasted carrots when serving up.
Bon-a-petite!
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