Ingredients
Method
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, combine the baby carrots with the maple syrup, olive oil, and a generous pinch of sea salt. Toss until the carrots are evenly coated.
- Lightly coat a large cookie sheet or baking pan with olive or vegetable cooking spray.
- Arrange the seasoned carrots in a single layer on the prepared cookie sheet, ensuring they are not overcrowded for even roasting.
- Bake for 45 minutes, or until the carrots are fork-tender and beautifully golden brown and slightly caramelized at the edges, checking for desired doneness.
Notes
- Don't overcrowd the pan: For optimal caramelization, ensure your roasted carrots are in a single layer on the baking sheet. If they're too close, they'll steam instead of roast.
- Internal temperature for tenderness: While not strictly a safety measure for vegetables, you can test for doneness by piercing a larger carrot with a fork; it should slide in easily.
- Storage and reheating: Store leftover roasted carrots in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven at 350°F for 10-15 minutes, or in a microwave until warmed through. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Internal temperature for tenderness: While not strictly a safety measure for vegetables, you can test for doneness by piercing a larger carrot with a fork; it should slide in easily.
- Storage and reheating: Store leftover roasted carrots in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven at 350°F for 10-15 minutes, or in a microwave until warmed through. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.