Unrecipe of the Week: Roasted Maple Carrots

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Strolling through the Union Square Greenmarket yesterday, I was taken by an abundant display of carrots. There were not only the classic orange carrots, but there were also purple and white versions on display.

I was seduced to purchase some, and decided to roast them. They were delicious!

Maple Roasted Carrots:

Clean and scrape one bunch of carrots and cut them into 2″ or 3″ chunks.

Toss them with a little olive oil or coconut oil, and some pure maple syrup. Sprinkle with a little sea salt and some cayenne pepper. Roast for about 45 minutes in a 350 degree oven until caramelized and softened.

These carrots embody all of the sensational flavors of the season; sweet, salty, savoy and spicy! Eat them as a side dish, or dice them into an arugula salad drizzled with olive oil and aged balsamic vinegar.

Enjoy!

photo: Glasshouse Images

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