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
  1. Preheat oven to 400°. Line a rimmed baking sheet with heavy-duty foil.
  2. On prepared pan, spread carrots in an even layer.
  3. In a small bowl, stir together melted butter, cane syrup, brown sugar, salt, garlic, and cayenne. Drizzle evenly over carrots.
  4. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/cane-syrup-roasted-rainbow-carrots/