Ingredients:

  • 1.5 lbs large carrots, peeled and sliced into 2-inch diagonal batons
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1.5 tbsp maple syrup or honey
  • 1 tsp apple cider vinegar
  • 1/4 tsp smoked paprika
  • 1/4 tsp black pepper

Instructions:

  1. Preheat the oven to 220°C (425°F).
  2. Peel 1.5 lbs (680g) of large carrots and slice them into 2 inch diagonal batons.
  3. In a large bowl, whisk together 1 tbsp (15ml) extra virgin olive oil and 1/2 tsp sea salt.
  4. Toss the carrots in the oil mixture until they look glossy and wet.
  5. Whisk 1.5 tbsp (22ml) maple syrup (or honey), 1 tsp (5ml) apple cider vinegar, 1/4 tsp smoked paprika, and 1/4 tsp black pepper.
  6. Pour the glaze over the oiled carrots and toss again.
  7. Spread the carrots onto the baking sheet in a single layer, ensuring none are overlapping.
  8. Roast for 25 minutes until the edges are charred and the glaze is bubbling.
  9. Pierce a carrot with a fork; it should slide in with zero resistance.
  10. Let the pan sit for 2 minutes so the glaze thickens and 'sets' on the carrots.