I'm like a kid in a candy store this time of year at the farmer’s market. Last weekend it was in the high 50's (that’s cold for LA) when I got to the market at 8 am, and it finally felt like fall had arrived. Just looking around at the produce you could see all sorts of new fresh new fruits and veggies debuting in different stalls. Sweet persimmons, different varieties of squash, pumpkins and one of my favorites, multi-colored baby carrots. I couldn't resist buying a bag full!
Whenever I make these for my father-in-law, no matter how many pounds I make, they always disappear completely. He says he could eat just the carrots for dinner and be happy. Interesting how Kenya kept devouring them one after the other just like "Bop Pop" (as Kenya calls him).
Carrots are rich in beta-carotene and fiber so they're especially good for little ones healthy vision and skin. I bought 2 pounds of these carrots, roasted them and kept them for all of us to munch on throughout the week. The skins on baby carrot are so thin, you just have to give them a good scrub and rinse. The touch of maple syrup this recipe calls for adds an extra bit of caramelization and gives them that sweet, nutty flavor that takes them from great to amazing!
Roast Baby Carrots (4 Big Kid Servings)
- 1/2 Lb Baby Carrots (you could also large peeled carrots cut into stick shapes)
- 1 Tbsp maple syrup
- 1 Tbsp Olive Oil
- Kosher or Sea Salt, to taste
- Olive or Vegetable spray
Preparation1. Preheat oven to 400 degrees.
2. In a bowl, mix the carrots with the maple syrup, oil and salt.
3. Lightly coat a cookie sheet with spray.
4. Place the carrots on the cookie sheet.
5. Bake for 45 minutes or until tender and golden.