Feast your eyes on these Maple Roasted Carrots! They are are TO DIE FOR! With Canadian Thanksgiving just around the corner I decided to create a perfect autumn and Canadian themed side dish to serve for the occasion.
1bunch carrotsapprox. 10-12 carrots
1/3cuppomegranate seedsfor topping
sesame seedsfor topping
more fresh thymeto sprinkle
more maple syrupto drizzle
salt flakes and pepper
Preheat oven to 400F (200C). In a saucepan add coconut oil, maple syrup and pinch of salt. Bring to medium heat and stir to combine.
Slice carrots in half, vertically down the middle. Paint carrots (both sides) with maple oil reserving the remaining for Step 3. Line a baking tray with tin foil and lay carrots cut side down. Crack with salt and pepper, and sprinkle with fresh thyme.
Bake carrots for 10 minutes. Then remove from oven, paint with more maple oil and place back in the oven, cut side up, to cook for another 7-10 minutes, or until golden. Optional to turn oven to broil for the last couple minutes to brown further.
When cooked remove carrots from oven and decorate onto serving plate. Sprinkle with pomegranate seeds, sesame seeds, salt flakes, and more fresh thyme. Optional to drizzle with more maple syrup.