These roasted rainbow carrots are finished with an incredible maple glaze - I just know you’re going to love them!

Can’t find rainbow carrots? Totally fair - regular baby carrots work just as well in this recipe and sometimes I chose that just to save money!

Ingredients

- parchment paper

- nonstick cooking spray

- 2 lbs small rainbow heirloom carrots, scrubbed, tops trimmed to ½ inch and then cut in half lengthwise

- 1 tbsp + 1 tsp olive oil

- ½ tsp sea salt, divided use

- ½ tsp ground black pepper, divided use

- ¼ cup pure maple syrup

- ¼ cup balsamic vinegar

- ½ tsp ground cumin

Instructions

1. Preheat the oven to 450º F.

2. Line a large baking sheet with parchment paper; lightly coat with spray and set aside.

3. Combine the carrots, oil, ¼ tsp salt, and ¼ tsp pepper in a large bowl. Toss gently to blend.

4. Spread the carrots evenly on the prepared baking sheet. Bake for 22-25 minutes, rotating the pan once.

5. While the carrots are baking, make the glaze: combine maple syrup, vinegar, cumin, ¼ tsp salt, and ¼ tsp pepper in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and gently boil for 15-20 minutes, or until the glaze has thickened. Remove from heat.

6. Pour the glaze over the carrots. Toss gently to blend and then bake for an additional 5-10 minutes or until the carrots are tender-crisp and the glaze is shiny.