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Maple Roasted Carrots – The Perfect Easter Side

Remember a few weeks ago I was telling you I was starting the mad dash of “to-make” and “to-do” lists in preparation for Easter (I rambled on a bit in my Roasted Strawberry Lemon Loaf post)… well it’s almost here! A mere 5 days away… and that means one thing: more coffee getting my menu set and the shopping trip to ensue.

I like to plan for a brunch (because easter Brunch seems to be a tradition with my family), and a dinner meal. At the bare minimum I like to make sure even if I’m not hosting, I have a great dish to bring and help with the meal. That’s why I’m bringing this Canadian spin on the carrot. Rest assured, Maple Syrup canĀ easily be swapped out for honey, and just follow the rest of the ingredients and instructions for a side dish that will sweeten the meal!

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The Ingredients:

  • 10-15 carrots with the stems on, peeled (if you trust your kiddos, have them peel the carrots with a safe peeler)
  • 2 tbsp Extra Virgin Olive Oil + 2 tsp
  • 2 tbsp Maple Syrup (preferably the real stuff) OR Honey
  • 1 tbsp Dijon Mustard
  • salt + pepper to taste

The Directions:

  1. Preheat your oven to 400 degrees.
  2. On a parchment linebacking sheet (or a good non-stick) place whole carrots. Drizzle olive oil over all of the carrots and add a pinch of salt and pepper. Roll your carrots around so they are totally covered in the oil (my girls love this part).
  3. Place in the oven and bake for 25 minutes. Meanwhile, whisk the evoo, maple syrup, dijon and salt and pepper in a bowl. Let sit.
  4. Remove after 25 minutes, and drizzle the maple glaze over the carrots. Stir carrots around again, making sure they are coated.
  5. Return to a 300 oven and continue to cook for 10 minutes.
  6. Remove and serve warm!

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Do you have everything ready for this weekend coming? What kind of family traditions do you have? I will be back Easter Monday, so until then sweet friends have a Happy Easter!

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