Easy Maple Roasted Carrots With Olives Almonds Mint Recipes

EASY, MAPLE ROASTED CARROTS WITH OLIVES + ALMONDS + MINT RECIPE BY TASTY

Steps:

• 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.
• For the carrots: Preheat the oven to 400°F.
• 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.
• 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.
• 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.
• Pit and chop olives, place in a small bowl. Stir in lemon zest and olive oil. Set aside.
• Chop mint and set aside.
• To assemble: Arrange carrots on a serving dish, top with chopped olives, almonds, mint and finish with a drizzle of balsamic glaze.
• Serve warm and enjoy.

ROASTED CARROTS WITH ALMONDS AND OLIVES

Steps:

• 1. Preheat the oven to 400 degrees F. Toss the carrots, shallots, and orange peel in the olive oil. Season with salt and pepper and spread out in a single layer on a baking sheet. Roast until the carrots and shallots are fork tender, 15 to 20 minutes.
• 2. Smash the olives using the bottom of a heavy skillet and remove the pits.
• 3. Transfer the roasted carrots to a platter and top with the olives and almonds. Garnish with coarse sea salt. Serve with chardonnay or merlot.
• Per serving: Calories 309
• Total Fat 23.5 g
• Saturated Fat: 2.5 g
• Protein: 4 grams
• Total Carbohydrates: 22 grams
• Sugar: 11 grams
• Fiber: 5 grams
• Cholesterol 0 mg
• Sodium 1165 mg

GLAZED CARROTS WITH ALMONDS

Steps:

• Cook 2 pounds carrots (cut on an angle into 1 1/2-inch pieces) in salted boiling water until crisp-tender, 8 to 10 minutes; drain. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1/4 cup sliced almonds, 3 sliced garlic cloves and 1/4 teaspoon red pepper flakes; cook, stirring, until toasted, 4 to 5 minutes. Remove with a slotted spoon to a bowl. Add the carrots, 2 tablespoons each maple syrup and white wine vinegar and 1/2 teaspoon kosher salt to the skillet. Cook over medium-high heat, stirring, until glazed, 4 to 5 minutes. Toss the almond mixture with 2 tablespoons each chopped chives and parsley; season with salt. Sprinkle over the carrots.

EASY, MAPLE ROASTED CARROTS WITH OLIVES + ALMONDS + MINT

Steps:

• Cook the balsamic vinegar in a small saucepan over medium heat for 10 - 15 minutes or until reduced by half and slightly thick.1/2 Cup - Balsamic Vinegar
• Preheat the oven to 400°F
• Wash, dry and peel carrots(if not using rainbow carrots). Cut carrots in half lengthwise so that the carrots are about 1/2 inch thick across. If using larger carrots, you may need to cut 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.1 Pound - Carrots1 Tbsp - Olive oilPinch - SaltPinch - Black Pepper
• Drizzle carrots with maple syrup and cook in oven. After 10 minutes, flip carrots and cook another 5 minutes or until a deep golden brown.2 Tbsp - Maple Syrup
• 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 oven and set aside.2- 3 Tbsp - Sliced Almonds
• Pit and chop olives, place in a small bowl. Stir in lemon zest and olive oil. Set aside.1/4 Cup - Castelvetrano Olives1 Tsp - Lemon Zest1 Tsp - Olive Oil
• Chop mint and set aside.1 - Tbsp Fresh Mint
• Arrange carrots on a serving dish, top with chopped olives, almonds, mint and finish with a drizzle of balsamic glaze.
• Serve with love and enjoy! :)