• ‚Äč
    • Share to Facebook
    • Twitter
    • Email
    • Print

January 25, 2012

Maple-Roasted Carrots

Peter Berley's North Fork Kitchen

Serves 4

2 pounds carrots, peeled and cut diagonally into 1-inch pieces, 1/2 inch thick
2 tablespoons maple syrup
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse sea or kosher salt

Set an oven rack on the middle shelf and preheat to 475 F (246 C).

Pour 1/2 inch of water into a pot fitted with a steamer insert, and bring to a boil over high heat.

Add the carrots, cover, and steam for 5 minutes.

Place a rimmed baking sheet or baking dish (large enough to hold the carrots in a single layer) in the oven to heat.

In a large bowl, combine the maple syrup, lemon juice, olive oil, and salt.

Drain the carrots well, transfer them to the bowl, and toss to coat.

With a rubber spatula, scrape the carrots onto the baking sheet and roast, stirring halfway through the cooking time, until tender and lightly caramelized (about 15 minutes).

Note: For even speedier cooking, you can use bagged baby carrots.

Recipe from "Fresh Food Fast" by Peter Berley of North Fork Kitchen.


All figures are per serving (assumes four servings).

Calories: 149
Fat: 4 g
Carbs: 28 g
Fiber: 6 g
Protein: 2 g
Sodium: 449 mg

  • Sign Up
  • Log in using one of your preferred sites
    Login Failure
  • Take Action
  • Get a free recipe every Friday to help you plan your Meatless Monday Dig in

  • Shop

The Guide to
Meat-Free Meals

Order Free Copy

Download PDF

More Free Recipes