Maple Glazed Rainbow Roasted Carrots

Maple Glazed Rainbow Roasted Carrots

from eatwithclarity.com
45 min
6 servings

If you're looking for a colorful side dish to serve at Thanksgiving, look no further than these maple glazed rainbow carrots! They're roasted to perfection and perfect alongside all of your other Holiday favorites!

Ingredients

  • 2 pounds rainbow carrots (peeled)
  • 2 tablespoons pure maple syrup
  • 2 tablespoons olive oil
  • 1 heaping tablespoon grainy mustard
  • 1 tablespoons low sodium soy sauce or tamari
  • 2 teaspoons minced garlic (about 3-4 cloves)
  • 1/4 teaspoons salt (or more to taste)
  • 1/4 teaspoons fresh black pepper
  • Chopped pistachos, pomegranate, feta and parsley for garnish

Directions

  1. 1

    Preheat the oven to 400 degrees Fahrenheit.

  2. 2

    Peel the carrots and chop off the tops if desired. I left part of the green bits on because I like the way it looks, but totally up to you!

  3. 3

    Add to a large baking dish or tray. If your carrots are big (mine were pretty thin so I kept them whole) slice them into strips.

  4. 4

    Whisk together all remaining ingredients in a small bowl.

  5. 5

    Pour the sauce over the carrots and toss with your hands to evenly combine.

  6. 6

    Add to the oven and roast for 35-50 minutes, depending on the size of your carrots and how soft you like them. The longer you roast, the softer the inside will get.

  7. 7

    The thicker your carrots, the longer you'll need to roast them for. I roast until they are easily pierced with a fork, but if you like more crunch, take them out before that point.

  8. 8

    Garnish with pomegranate, chopped parsley, crushed pistachios and feta. I like to serve them over hummus, but they are delicious just as is!