Easy, Maple Roasted Carrots With Olives + Almonds + Mint
Cook Time
-
Total Time
-
Yield
2 servings
Ingredients
1 lb carrot (450 g), rainbow or regular- wash, dried, and peeled
1 tablespoon olive oil, divided + 1 teaspoon
2 tablespoons maple syrup, drizzled
¼ cup Castelvetrano olives (45 g), chopped, or crushed
1 teaspoon lemon zest
2 tablespoons almond, sliced, toasted
1 tablespoon fresh mint, chopped, or torn
salt, to taste
pepper, to taste
For the Balsamic Glaze:
½ cup balsamic vinegar (120 mL)
Nutrition Info
Calories 300
Fat 13g
Carbs 40g
Fiber 8g
Sugar 26g
Protein 3g
How to Make It
1. Step
To make the glaze: Cook the balsamic vinegar in a small saucepan over medium heat for 10 – 15 minutes or until reduced by half and slightly thick.
2. Step
For the carrots: Preheat the oven to 400°F.
3. Step
Wash, dry and peel carrots(if not using rainbow carrots). Cut carrots in half lengthwise so that the carrots are about ½ inch thick across. If using larger carrots, you may need to cut carrots in half again (to make quarters). Toss them in olive oil, salt and pepper and arrange in a single layer on a baking sheet.
4. Step
Drizzle carrots with maple syrup and cook in the oven. After 10 minutes, flip carrots and cook for another 5 minutes or until a deep golden brown.
5. Step
For the topping: In a small oven-proof dish, bake almonds in the oven alongside the carrots for 5-10 minutes. Checking every 3 minutes until golden brown. Once light brown, remove from the oven and set aside.
6. Step
Pit and chop olives, place in a small bowl. Stir in lemon zest and olive oil. Set aside.
7. Step
Chop mint and set aside.
8. Step
To assemble: Arrange carrots on a serving dish, top with chopped olives, almonds, mint and finish with a drizzle of balsamic glaze.
