Large carrots should be halved or quartered if you don't have those new baby carrots. Shane had eaten everything else off his plate but the carrots and I asked, "don't you like them?". He replied, "I'm savouring them until the end..."


  • 1 tbsp Extra virgin olive oil
  • 1 lb carrots with their tops on, preferably baby carrots, peeled
  • 1 tbsp pure maple syrup
  • ½ tsp salt
  • ¼ tsp pepper


1. Position a rack in the middle of the oven and heat the oven to 400.
2. In a large (12-inch) ovenproof skillet or sauté pan, heat the oil over high heat (the oil shouldn't smoke but should crackle when you add the carrots). Add the carrots and cook, stirring frequently, until they blister and turn golden brown in spots, 1 to 2 minutes.
3. Add the maple syrup, 1/2 tsp salt, and 1/4 tsp pepper and toss well to coat the carrots. Remove from the heat.
4. Spread the carrots evenly in the skillet and transfer it to the hot oven. Roast until the carrots are tender, browned in spots, and just a little shriveled, 12 to 15 minutes. Season to taste with salt and pepper before serving.


Vegetable, Vegetarian


Fresh Magazine


4 servings