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Easy, Maple Roasted Carrots With Olives + Almonds + Mint

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Easy, Maple Roasted Carrots With Olives + Almonds + Mint

Ingredients

for 2 servings

  • 1 lb carrot (450 g), rainbow or regular- wash, dried, and peeled
  • 1 tablespoon olive oil, divided + 1 teaspoon
  • 2 tablespoons maple syrup, drizzled
  • ¼ cup Castelvetrano olives (45 g), chopped, or crushed
  • 1 teaspoon lemon zest
  • 2 tablespoons almond, sliced, toasted
  • 1 tablespoon fresh mint, chopped, or torn
  • salt, to taste
  • pepper, to taste

For the Balsamic Glaze:

  • ½ cup balsamic vinegar (120 mL)

Nutrition Info

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    Calories 300
    Fat 13g
    Carbs 40g
    Fiber 8g
    Sugar 26g
    Protein 3g

Estimated values based on one serving size.

Preparation

  1. To make the glaze: Cook the balsamic vinegar in a small saucepan over medium heat for 10 – 15 minutes or until reduced by half and slightly thick.
  2. For the carrots: Preheat the oven to 400°F.
  3. Wash, dry and peel carrots(if not using rainbow carrots). Cut carrots in half lengthwise so that the carrots are about ½ inch thick across. If using larger carrots, you may need to cut carrots in half again (to make quarters). Toss them in olive oil, salt and pepper and arrange in a single layer on a baking sheet.
  4. Drizzle carrots with maple syrup and cook in the oven. After 10 minutes, flip carrots and cook for another 5 minutes or until a deep golden brown.
  5. For the topping: In a small oven-proof dish, bake almonds in the oven alongside the carrots for 5-10 minutes. Checking every 3 minutes until golden brown. Once light brown, remove from the oven and set aside.
  6. Pit and chop olives, place in a small bowl. Stir in lemon zest and olive oil. Set aside.
  7. Chop mint and set aside.
  8. To assemble: Arrange carrots on a serving dish, top with chopped olives, almonds, mint and finish with a drizzle of balsamic glaze.
  9. Serve warm and enjoy.

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New Year, New You

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