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January 26, 2012

Maple-Roasted Carrots

Peter Berley's North Fork Kitchen

Serves 4

2 pounds (900g) carrots, peeled and cut diagonally into 1-inch (2.54 cm) pieces, 1/2 inch (1.3 cm) thick
2 tablespoons maple syrup
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse sea or kosher salt

Set an oven rack on the middle shelf and preheat to 475 F (246 C).

Pour 1/2 inch (1.3 cm) of water into a pot fitted with a steamer insert, and bring to a boil over high heat.

Add the carrots, cover, and steam for five minutes.

Place a rimmed baking sheet or baking dish (large enough to hold the carrots in a single layer) in the oven to heat.

In a large bowl, combine the maple syrup, lemon juice, olive oil, and salt.

Drain the carrots well, transfer them to the bowl, and toss to coat.

With a rubber spatula, scrape the carrots onto the baking sheet and roast, stirring halfway through the cooking time, until tender and lightly caramelized (about 15 minutes).

Note: For even speedier cooking, you can use bagged baby carrots.

Recipe from "Fresh Food Fast" by Peter Berley of North Fork Kitchen.


(per serving)

Calories: 149
Fat: 4g
Carbs: 28g
Fiber: 6g
Protein: 2g
Sodium: 449mg

Read more from the Guide to Meat-Free Meals