Maple Pan-roasted baby carrots
- 1 tbls extra virgin olive oil
- 500grms of carrots with their tops on, preferably baby carrots, peeled and stems trimmed to about ½ inch.
- 1 tbls of Louis’s Maple Syrup
- ½ tbls of sea salt
- ¼ tbls of freshly ground black pepper
Preheat the oven to 200°c.
In a large ovenproof pan heat the oil over high heat. Add the carrots and cook, stirring frequently, until they blister and turn golden brown in spots, 1 or 2 minutes. Add Louis’s Maple Syrup, salt, and pepper and toss well to coat the carrots. Remove from the heat.
Spread the carrots evenly in the pan and transfer to the preheated oven (middle shelf). Roast until the carrots are tender, browned in spots, and just a little shrived, 12 to 15 minutes. Season to taste with salt and pepper before serving.