Description
Twice-roasted carrots emerge tender and golden, their sweet maple glaze warmed by cinnamon and dotted with juicy raisins that burst with chewy, honeyed bliss in every forkful.
Ingredients
- 1 pound carrots peeled and cut into 1-inch pieces
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup raisins
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine carrots, maple syrup, olive oil, ground cinnamon, salt, and black pepper. Toss until carrots are evenly coated.
- Spread the carrots in a single layer on the prepared baking sheet.
- Roast for 20 minutes, then stir or flip the carrots to ensure even browning.
- Sprinkle raisins over the carrots and return to the oven for an additional 5 to 8 minutes until carrots are tender and lightly caramelized.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- For extra flavor, substitute half of the raisins with chopped dried cranberries or apricots
- This dish can be assembled ahead and refrigerated; roast just before serving
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in a 350°F oven until warmed through and garnish as desired