Project Description

These are a wonderful side with any kind of roast or steaks off the barbecue. The slow roasting not only brings out a wonderful taste and texture, it also means that their creation is incredibly simple.

Ingredients:

• 2 small bunches of thin carrots (approx. 12-14 carrots)
• 1/8 cup olive oil
• 1/8 cup of real maple syrup
• 1 tsp finely chopped fresh rosemary
• 1/4 tsp kosher salt

Difficulty: Easy

Prep Time: 15 min

Cook Time: 1 h 15 min

Lead Time: N/A

Freezer Friendly: No

Leftover Alert: N/A

  1. Preheat oven to 325 F.
  2. Cut off the green tops of the carrots and scrub the carrots thoroughly with a brush to remove any hair-like roots and other surface dirt or discolouration. Trim the bottoms of the carrots only to tidy them up.  Dry the carrots.
  3. Combine all the remaining ingredients and pour into 5×8 casserole dish (one that has a lid). Place the carrots in the mixture and mix to ensure the carrots are coated in the oil mixture.
  4. Cover with the lid and bake for 1 hour.
  5. Remove the lid and continue to bake for another 15 minutes such that the juices have reduced considerably and the carrots start to take on a glazed appearance.
  6. Gently plate the carrots (they will be very tender and will start to fall apart if not handled carefully) and serve.

The preparation of this dish is easy but the baking time doesn’t accommodate a compressed schedule. If you have an oven that can be programmed to start baking at a specified time, then this is definitely a weekday side as the carrots won’t spoil sitting in the oven for much of the day. Just be sure to set your bake time so that when you get home there is time left in the baking to accommodate the rest of your meal prep.

I like to make this dish on the weekend with a roast or to accompany some steaks or other meats done on the barbecue.  This is when I have the time, but more importantly its a convenient side dish.