Delicious Herb and Maple-Roasted Carrots

A half recipe of red and orange heirloom carrots roasted in a cast iron skillet with dried rosemary and sage. (Cat Rooney/Epoch Times)

Every time I have baked carrots, I wonder why I don’t make them more often. They are so simple to prepare and so delectable. Their lively colour and sweet flavour complement meat, tofu, or vegetarian dishes.

Herb and Maple-Roasted Carrots

8 medium carrots
5 ml (1 tsp) olive oil
5 ml (1 tsp) pure maple syrup
Pinch (1/8 tsp) salt
5 ml (1 tsp) rosemary, dried or fresh
5 ml (1 tsp) sage, dried or fresh

Variations: Replace rosemary with dried lavender buds, Herbes de Provence, or thyme. Replace both the rosemary and sage with dried basil, tarragon, or dill. Double the amounts if the herbs are fresh.

Step 1: Preheat oven to 200° C (400° F). Slightly oil an oven-safe baking dish or skillet with olive oil.

Step 2: Wash and peel the carrots. (If using organic carrots, scrub the skins only).

Step 3: In small bowl, mix together all ingredients except the carrots.

Step 4: Rub the carrots with the mixture and place in the baking dish or skillet. (They can overlap).

Step 5: Cover the baking dish or skillet with foil. Bake for 30 minutes, remove foil, and bake for another 15 minutes.

Tip: If the carrots are large, just add a dash more oil and herbs.

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