Prep Time: 15 minutes
Cook Time: 30 minutes
2 lbs. of carrots, peeled, halved, and halved lengthwise
2 T. of olive oil or butter (melted)
1/3 C. maple syrup
1/2 T. Rosemary
Salt & pepper to taste
What to di:
Preheat oven to 400 degrees.
Peel carrots. Cut off stems, cut the carrot in half creating a wide and narrow half. Then cut each half in half lengthwise. (Ok, just cut up the carrots in bite size pieces and make sure they are all be about the same size, you want them to cook and get done all about the same time)
Line a baking sheet with foil or parchment paper and spray with cooking spray or drizzle with olive oil; set aside.
Put all the cut carrots into a bowl and add olive oil, or melted butter, maple syrup, rosemary, salt and pepper to taste. Toss to coat all the carrots.
Place carrots in a single layer on baking sheet.
Roast for 10 minutes then flip the carrots and cook for 5 to 10 minutes more (or until fork tender.) Cooking time depends on how thick you cut your carrots and how soft you like them.
You could also add other root vegetables like beets, sweet potatoes, onions etc. that would make a great roasted vegetable melody.