Maple Glazed Baby Carrots

Does anyone else think it’s a sin to chop up Baby Carrots? It’s like cutting cake or Cherry Tomatoes. Some things just aren’t meant to be chopped into little pieces.

I picked up some pretty amazing things from my farmers market last weekend. Everything was fresh from the farm and picked just the day before.In the bag we have: Beets, Pumpkin, Zucchini’s, Spring Onions and Baby Carrots.

In the effort of ‘not chopping’ them – here’s a quick way to cook a stunning side dish that takes seconds to prep.

Maple Glazed Baby Carrots

Ingredients

• 1 bunch Baby Carrots

• 1 teaspoon your favourite oil – I used Coconut Oil

• 1 teaspoon Maple syrup – alternatively use Brown Rice Syrup

• A sprinkle of spice – I used Cayenne Pepper for a bit of bite

• A handful of your favourite herbs – think Rosemary, Oregano, Thyme

• Salt to taste

• Pepper to taste

• 1 small bowl

• 1 baking tray

• Baking paper

Process 

1. Set oven to 180 degrees C.

2. Wash Carrots well under cold water and dry them. I don’t peel my Carrots, the majority of vitamins and flavour lies just under the skin.

3. If Carrots are different sized, slice larger ones in half to make them the same size.

4. Lay Carrots on your baking tray lined with baking paper.

5. In a small bowl make a paste using Coconut Oil, Maple Syrup, Cayenne Pepper and your herbs.

6. With your hands, coats your Maple paste onto your carrots

7. Place in oven for 15 minutes

8. Serve immediately with anything your heart desires