- Calories: 72
- Protein: 1g
- Total Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Total Carbohydrate: 11g
- Dietary Fiber: 2.5g
- Total Sugar: 7g
- Sodium: 295mg
This dish, from Kathy Moody of Allston, Massachusetts, is a cinch to make—it calls for just five ingredients and takes no time to whip up. Plus, it’s loaded with beta carotene and other vitamins and minerals. If you’re making it for a big family dinner, you can easily double the ingredients to serve a crowd.
- Prep time
- Total Time
- 1 pound long, slim carrots (with tops on them)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon pure maple syrup
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Position a rack in the middle of oven and heat oven to 400° F.
Trim off tops and peel carrots. (If you can find multi-colored carrots, they are even yummier!)
Put carrots into a microwave safe-dish (a paper plate will work fine) and cook them on high for about 4 minutes.
In a large skillet, heat oil over high heat (don’t let the oil smoke but it should crackle when you add the carrots. Test by adding a tiny dash of water first). Add carrots and cook, turning frequently, until they blister and turn golden brown in spots, about 2 to 3 minutes. Add maple syrup, salt and pepper and toss well to coat the carrots. Remove from the heat.
Line a baking pan with non-stick aluminum foil. Transfer carrots to the pan and roast in oven until carrots are tender, browned in spots and just a little shriveled, about 12 to 15 minutes. Season to taste with salt and pepper before serving. You can keep them right in their pan on top of the stove (where they stay nice and warm) until serving.