Maple-Cumin Roasted Carrots

• 500g Carrots
• 30ml Olive oil
• 30ml Maple syrup
• 5ml Ground cumin
• 15ml Lemon juice
• 2.5ml Salt
• 1ml Black pepper
• 15ml Fresh parsley (chopped)

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Preheat the oven to 200°C.

2. Mark step 2 done
   2

   Peel and slice the Carrots diagonally into 5cm pieces.

3. Mark step 3 done
   3

   In a large bowl, whisk together the Olive oil, Maple syrup, Ground cumin, Lemon juice, Salt, and Black pepper.

4. Mark step 4 done
   4

   Toss the Carrots in the glaze until they are evenly coated.

5. Mark step 5 done
   5

   Spread the Carrots in a single layer on a baking sheet. Roast for 20 min to 25 min, or until tender and caramelized, tossing halfway through.

6. Mark step 6 done
   6

   Garnish with Fresh parsley before serving. If storing leftovers, transfer to a shallow container, refrigerate within 120 min of cooking, and consume within 3 days.

Created with AI. Review the ingredients, quantities and steps before cooking.