Melting Carrots

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 45 minutes

Ingrédients

1 pound thin carrots (1 standard bag), no larger than 1 inch wide

2 tablespoons pure maple syrup

1 tablespoon extra-virgin olive oil

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3/4 cup chicken, beef, or vegetable broth

2 tablespoons butter

Minced parsley, for serving, optional

Instructions

Preheat the oven to 425ºF.

Prep the carrots: Peel the carrots and cut them in half lengthwise. If there are any especially thin carrots (1/2-inch thick or less), leave them whole. Place in a 9x13-inch casserole dish.

Season the carrots: Add the maple syrup, olive oil, coriander, cumin, garlic, salt, and pepper. Toss with your hands to coat the carrots evenly. Arrange them in a single layer.

Roast the carrots: Place in the oven and roast until golden on the bottom, about 15 minutes. Then flip and cook on the other side until they’re golden all over, about 15 minutes more.

Braise the carrots: Add the broth and butter to the pan, and return to the oven. Continue cooking until the liquid is slightly thickened and reduced by about half, 10 to 15 minutes.

Serve: Transfer the carrots to a serving platter and pour the braising liquid over the top. Sprinkle with parsley, if using, and serve. Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave in 30-second increments or in a 350°F oven until heated through. Love the recipe? Leave us stars and a comment below!

Nutrition

• Calories: 154 kcal
• Lipides Totaux: 10 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 0 g
• Cholestérol: 15 mg
• Sodium: 371 mg
• Glucides Totaux: 17 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 10 g
• Protéines: 1 g