Ree Drummond's Spicy Maple Roasted Carrots
Ingredients
Method
- Preheat the oven to 220 degrees C.
- Place the carrots on two sheet pans. Drizzle with 2 tablespoons olive oil and set aside.
- In a small bowl, mix the salt, chilli powder, coriander, cumin, onion powder and pepper. Sprinkle over the carrots and toss. Bake until the edges of the carrots begin to char and the centers are tender, about 20 minutes.
- Meanwhile, mix the maple syrup in a small saucepot with the thyme, rosemary, garlic and jalapeño. Place over medium-high heat and bring to a simmer. Cook, allowing the mixture to darken in color and reduce slightly, 4 to 5 minutes. Remove from the heat and stir in the butter, then set aside.
- Mix the parsley, dill and chives in a small bowl, then drizzle over the lemon juice and the remaining tablespoon olive oil. Set aside.
- When the carrots are ready, remove them from the oven and transfer them to one sheet pan. Pour over the maple syrup mixture and toss to combine. Transfer to a serving platter and garnish with the herb salad and pomegranate seeds.
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Overall Rating:
4.00
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