Recipe: Sweet and spicy roasted carrots
| Healthy You | Eating Right | Recipes
Cayenne pepper + maple syrup = flavorful carrots.
Forget flavorless carrots from the bygone years. The dash of cayenne pepper in this recipe elevates the flavor and isn’t too overpowering because of the maple syrup. Add these to your weeknight rotation or Thanksgiving menu.
Serves 4
Ingredients
- 8 medium carrots, peeled and halved into 2-inch pieces or peeled baby carrots, sliced length wise
- ¼ cup maple syrup (or less if preferred) or liquid sweetener of choice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon nutmeg or clove, optional
- Dash of cayenne pepper
- 2 tablespoons toasted nuts of choice (pecans, almonds, etc.)
Directions
Preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper.
Arrange carrots in an even layer on the prepared pan. Cover with foil. Roast for about 30 minutes.
Meanwhile, stir maple syrup, cinnamon, salt, nutmeg/clove (if using) and cayenne pepper in a small bowl until well combined.
Spoon glaze mixture over the carrots and stir to coat well. Roast uncovered until carrots are tender and glazed, about 10 minutes. Top with nuts.
Nutrition Facts (per serving):
150 calories, 8g fat, 250mg sodium, 21g carbohydrates, 2g protein, 4g fiber, 14g sugar
Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.
