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These Maple Glazed Carrots are the perfect way to ring in the Fall season. This recipe would make a perfect side dish for an entrée, a Thanksgiving side dish, and much more.
Recipe by Anna Chighizola
Products used: Rosemary Olive Oil & Vermont Maple Balsamic, Vermont Maple Balsamic Vinegar, Rosemary Olive Oil, Black Rooster Maple Syrup
2 lbs Carrots
2 Tbsps SOOC Vermont Maple Balsamic Vinegar
2 Tbsps Maple Syrup
4 Tbsps SOOC Rosemary Olive Oil
½ tsp Cinnamon
¼ tsp Cayenne
¼ tsp Garlic Powder
Salt and Pepper, to taste
2 Tbsps Feta, garnish
Preheat your oven to 400 degrees.
Cut the tops off the carrots. Then wash, peel, and arrange the carrots on a greased baking sheet.
In a bowl, whisk the maple syrup, balsamic vinegar, olive oil, cinnamon, cayenne, garlic powder, salt, and pepper
Pour the glaze over the carrots and toss.
Roast for 25 – 30 minutes, turn them half way through. Roast until tender.
Serve with feta sprinkled on top and enjoy!
