This is a yummy recipe that can be prepared as a side with all your winter dishes.
Serves 4 as a side dish
- 4 bunches of rainbow baby carrots peeled and trimmed
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- 1/4 cup toasted hazelnuts, coarsely chopped
- fresh mint leaves
Directions: Preheat oven to 425. Prep carrots; scatter prepped carrots onto a medium baking sheet. In a bowl combine oil, lemon juice, maple syrup, cinnamon, garlic, and sea salt. Rub mixture on to carrots. Cover the baking sheet with tin foil and stick the pan in the oven. Bake carrots for 10 minutes. Remove foil, give the pan a shake to turn the carrots, and continue roasting uncovered for another 10-14 minutes until the carrots get tender. When you take the carrots from the oven, taste for seasoning. If needed add a bit more salt or lemon juice and maple syrup over the roasted carrots. Top with the toasted hazelnuts and mint leaves.