Lemon-Maple Roasted Carrots

Lemon-Maple Roasted Carrots
Mike Garten

When in doubt, throw some maple syrup on 'em.

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Cal/Serv: 90
Yields: 8 servings
Ingredients
2 1/2 lb.

carrots

2 tbsp.

olive oil 

2 tsp.

coriander seeds, crushed 

Kosher salt 

Pepper

2 tbsp.

maple syrup

2 tbsp.

lemon juice

1/2 c.

fresh cilantro leaves

Directions
  1. Heat oven to 450°F. Peel carrots, halve crosswise, and cut the thick ends in half lengthwise, if large. 
  2. On a large rimmed baking sheet, toss carrots with oil, coriander seeds, and 1/2 teaspoon each salt and pepper. Transfer half to a second sheet, reduce oven temperature to 425°F and roast, tossing after 15 minutes, until golden brown and tender, 20 to 25 minutes total.
  3. Immediately toss hot carrots with maple syrup, then lemon juice. Serve topped with cilantro

PER SERVING 90 CALORIES, 3.5 G FAT (.5 G SATURATED), 2 G PROTEIN, 210 MG SODIUM, 14 G CARB, 3 G FIBER 

COST PER SERVING 48¢

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