Easy Maple Roasted Carrots With Olives Almonds Mint Recipes

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! :)

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.