I have a hard time getting the kids to eat vegetables. And then I visited my friend this past weekend who has a one year old and he’s scarfing down spinach by the fistful. So I tell myself either of two things has happened here: 1. I’ve done something very wrong in raising my children and she’s done something very right or 2. She’s going to be in a chicken nugget and mac-and-cheese phase VERY soon. LOL. It wasn’t until pretty recently that I started to get them to eat vegetables. It has to do with something I can’t mention in a food blog, but needless to say, we were at the doctor’s office one day and she told L he needed to eat vegetables and now he does. Usually cucumbers with ranch, but he will also eat carrots and baby bok choy. The latter because it’s “baby” bok choy and he thinks it’s hilarious to eat babies. The former, because he usually will dip them in ranch or hummus. Anyways, a little while ago, I made these awesome maple-glazed carrots and BOTH children ate them. I call that a win-win.
So don’t think I’m weird but I found these cute little carrots at Trader Joes the other day. I bought them because they were cute. And multi-colored. And then I had to figure out what to do with them in such a way that I could enjoy how cute they were. So I decided to oven-roast them and add a maple glaze. Super easy! I didn’t put the maple syrup on at first because there’s a lot of sugar and I didn’t want it to burn and I wanted the carrots to be tender. So here’s what I did:
Arrange carrots on a baking sheet with aluminum foil. Drizzle with extra virgin olive oil and sprinkle with salt and pepper. Roast in a 375 degree oven for about 25 minutes.
Remove and drizzle with maple syrup. Return to the same oven for another 10 minutes. Keep a eye on them so they don’t burn.
Serve and enjoy!
1 lb heirloom carrots – washed, peeled and trimmed
extra virgin olive oil
Arrange carrots on an aluminum foil lined baking sheet. Drizzle with extra virgin olive oil and sprinkle with salt and pepper. Roast in a 375 degree oven for about 25 minutes. Remove and drizzle with maple syrup. Return to same oven and roast for 10 more minutes, keeping an eye on the carrots to make sure they don’t burn.
Serve and enjoy!