Oct 262010
 

I was searching for a brightly colored and fall themed side dish to serve with the Coq Au Riesling, and these carrots fit both requirements. The carrots are tossed with olive oil on the stove, and then seasoned with maple syrup, salt, and pepper and finished in the oven. I cooked them longer than indicated in the original recipe, but I also cut them a little larger.

The carrots were tender and tasted great. These are not overly sweet because the small amount of maple syrup provides just a hint of flavor. A simple side dish for any fall meal!

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 Posted by at 12:00 pm

  One Response to “Maple Glazed Roasted Carrots”

  1. I am not usually a big fan of cooked carrots but these do look yummy. I think putting them in the oven helps.

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