January 25, 2012
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.
All figures are per serving (assumes four servings).
Fat: 4 g
Carbs: 28 g
Fiber: 6 g
Protein: 2 g
Sodium: 449 mg