Looking for that perfect side dish for dinner tonight? How about Caramelized Maple Carrots.
This recipe comes to us from Olive and Ives located in Manchester, VT, where they specialize in unique olive oils and vinegars. Their Vermont Maple Dark Balsamic Vinegar comes from a small family farm right here in Vermont.
Caramelized Maple Carrots
6 large carrots
1/4 cup Olive and Ives Lemon Fused Olive Oil
1/4 cup Olive and Ives Vermont Maple Dark Balsamic vinegar
Preheat oven to 375 degrees.
Line a rimmed baking tray with parchment paper.
Peel and chop carrots in rounds, ovals or matchsticks depending on the texture you are looking for*
Arrange them in a single layer on the prepared baking tray. Drizzle with the olive oil and the balsamic vinegar.
Roast for 25 minutes and then turn to coat, bake for another 15 minutes and serve warm.
Serves 4 as a side dish.
*Cut them into rounds or ovals to insure the edges are nice and crisp. Cut into matchsticks for a soft inside and a candied outside.
This sure to become your favorite holiday side dish!
For more information on the following events and more visit Vermont.com Calendar of Events Page.
Maple Open House Weekend: April 2-3, 2016
Vermont Maple Festival: April 22-24, 2016
Thank you Melissa and Kirby from Olive and Ives for Caramelized Maple Carrots Recipe!