Roasted Rainbow Carrots

Vibrant rainbow carrots roasted with a sweet-savory maple balsamic glaze and finished with fresh herbs for a colorful, flavorful side dish.

Total Time:

Yield:

6 servings

2 pounds rainbow carrots

2 tablespoons 100% pure maple syrup

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon garlic powder

1 teaspoon ground mustard

1 teaspoon soy sauce

Sea salt and cracked black pepper, to taste

Thinly sliced green onions and/or chives, for garnish

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Preheat oven to 400°F. Line a rimmed baking pan with parchment paper; set aside.
Peel carrots; halve each lengthwise. Combine maple syrup, olive oil, balsamic vinegar, garlic powder, ground mustard and soy sauce in a small bowl. Arrange carrots on baking pan; pour maple syrup mixture over top, coating evenly. Bake for 25 minutes. Remove from oven.
Preheat broiler on low. Broil carrots for 3 minutes or until caramelized. Transfer to a serving platter. Season to taste with salt and pepper. Garnish with green onions and/or chives, if desired.

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