Easy, Maple Roasted Carrots with Olives + Almonds + Mint
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Ingredients
- 1 Pound Carrots Regular or Rainbow
- 1 Tbsp + 1 Tsp Olive Oil divided
- 2 tablespoon Maple Syrup drizzled
- ¼ Cup Castelvetrano Olives Chopped or crushed
- 1 teaspoon Lemon Zest
- 2 tablespoon Sliced Almonds toasted
- 1 tablespoon Fresh Mint Chopped or torn
- Salt to taste
- Pepper to taste
For the Balsamic Glaze:
- ½ Cup Balsamic Vinegar
Instructions
Start the Glaze:
- Cook the balsamic vinegar in a small saucepan over medium heat for 10 - 15 minutes or until reduced by half and slightly thick.½ Cup - Balsamic Vinegar
For the Carrots
- Preheat the oven to 400°F
- Wash, dry and peel carrots(if not using rainbow carrots). Cut carrots in half lengthwise so that the carrots are about ½ inch thick across. If using larger carrots, you may need to cut cut carrots in half again (to make quarters). Toss them in olive oil, salt and pepper and arrange in a single layer on a baking sheet.1 Pound - Carrots1 tablespoon - Olive oilPinch - SaltPinch - Black Pepper
- Drizzle carrots with maple syrup and cook in oven. After 10 minutes, flip carrots and cook another 5 minutes or until a deep golden brown.2 tablespoon - Maple Syrup
For the Toppings
- In a small oven proof dish, bake almonds in the oven alongside the carrots for 5-10 minutes. Checking every 3 minutes until golden brown. Once light brown, remove from oven and set aside.2- 3 tablespoon - Sliced Almonds
- Pit and chop olives, place in a small bowl. Stir in lemon zest and olive oil. Set aside.¼ Cup - Castelvetrano Olives1 teaspoon - Lemon Zest1 teaspoon - Olive Oil
- Chop mint and set aside.1 - tablespoon Fresh Mint
To Assemble the Dish
- Arrange carrots on a serving dish, top with chopped olives, almonds, mint and finish with a drizzle of balsamic glaze.
- Serve with love and enjoy! :)
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