Ingredients

3 1/2 cups sliced carrots, cut into thin rounds
4 cloves chopped garlic
3 tablespoons olive oil
1 tablespoon maple or agave syrup
1/4 teaspoon sea salt
dash of ground black pepper
chopped parsley or cilantro for topping (optional — we didn’t have any, so we left it out)

Directions

Cut the carrots into thin rounds and put them into a medium-sized mixing bowl. Add the chopped garlic, olive oil, maple or agave syrup, sea salt, and black pepper. Toss the contents until they are completely combined.

Pour the contents of the bowl onto a lightly oiled cookie sheet. Be sure to spread the carrots so they don’t overlap.

Bake in your oven at 425 degrees for approximately 25 minutes. About halfway through the baking process, flip the carrots with a spatula. Be careful not to burn them. It’s okay if they’re a little bit browned, however. This gives the carrots a sort of caramelized texture which is actually quite pleasing.

Remove the carrots from your oven, sprinkle with parsley or cilantro garnish (if desired), and serve with your favorite protein main dish. We had ours with basmati rice and tofu. Yummy!

Makes about four servings. Folks will rave about how good these carrots taste. If you have any left over, just cover them and store in your refrigerator for 2-3 days. They are easily reheated in your microwave or in a pan on your stovetop. Obviously, it’s not a great idea to try to freeze them.

We’re so happy we discovered this recipe, and hope you will be, too! Happy feasting!