Colorful carrots get roasted with sweet cane syrup and spicy cayenne for a side dish you’ll crave time and time again.
Cane Syrup-Roasted Rainbow Carrots
Makes 6 servings
Ingredients
- 1½ pounds rainbow carrots, peeled, 1 inch of stem reserved on top
- 3 tablespoons unsalted butter, melted
- 3 tablespoons cane syrup
- 1 tablespoon firmly packed light brown sugar
- 1 teaspoon kosher salt
- 1 clove garlic, minced
- ¼ teaspoon cayenne pepper
- Garnish: cane syrup, chopped fresh parsley
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with heavy-duty foil.
- On prepared pan, spread carrots in an even layer.
- In a small bowl, stir together melted butter, cane syrup, brown sugar, salt, garlic, and cayenne. Drizzle evenly over carrots.
- Bake until tender and browned around edges, 40 to 45 minutes, tossing every 20 minutes. Garnish with cane syrup and parsley, if desired. Serve warm.
