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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.

Nutrition

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

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