March 2013
I’m not sure why carrots and Easter go together. Easter is typically represented commercially by a bunny. Carrots and bunnies clearly have a connection, but what links bunnies to Easter and accordingly presents a case of my favorite piece of the geometry puzzle- the transitive property? The question lingers, but unlike little Stan Marsh, I was content to roast away my questions rather than trace clues to an underground organization and a revered rabbit. After all, these carrots were just one component of the Easter [Eve] table.
The maple and spices bring out the inherent sweetness of the roasted carrots, making this an almost dessert like way to eat your vegetables. Almost. This is not to say you should forego a carrot cake dessert, especially when that cake is swirled with cheesecake!
Maple & Cardamom Roasted Carrots
Ingredients
1 pound organic carrots
1 Tablespoon organic, unsalted butter, browned
1 1/2 Tablespoons pure maple syrup
1/2 teaspoon kosher salt
1/4 teaspoon ground cardamom
cinnamon
nutmeg
Directions
Preheat oven to 400F. Line a baking sheet with parchment, as the maple syrup will caramelize messily.
Whisk butter, maple syrup, salt, cardamom and red pepper flakes together.
Peel carrots and lay out in one layer on baking sheet. Use a pastry brush to brush butter mixture evenly over the carrots or drizzle on and roll them, making sure they are all coated.
Cook for 30 minutes. Turn and cook for another 30 minutes. Serve hot.
