Carrots never tasted so good! These perfectly roasted carrots, kissed by the smoky warmth of the pizza oven, are infused with rosemary and caramelized with maple syrup. Rich in beta-carotene, fiber, and antioxidants, carrots support eye health and boost your immune system. This simple yet flavorful side dish pairs beautifully with our Whole Roasted Beer Can Herb Chicken or Regal Beans: Rancho Gordo Royal Corona Delight. Store leftovers in the fridge for up to 3 days.
Serving Size: Serves 4
Ingredients:
10 oz carrots, cleaned, trimmed
1 tablespoon curry powder
Vegetable stock
4 sprigs rosemary
3 tbsp maple syrup (omit to keep this recipe Low FODMAP and Candida Friendly)
Olive oil
Sea salt
Instructions:
Pre-Boil Carrots: Preboil whole carrots in a pot with vegetable stock and curry powder for about 8 minutes depending on their size - they should still be al dente.
Prepare Pizza Oven: Heat your pizza oven to 390°F. Add a bit of olive oil and one sprig of rosemary to a pan and warm it in the oven.
Roast Carrots: Place the pre-boiled carrots and remaining rosemary into the pan, drizzle with olive oil, and roast for 10 minutes or until golden brown.
Glaze and Finish: Drizzle maple syrup over the carrots and return to the oven for another 2-3 minutes until caramelized. Cut lengthwise and serve.
Nutritional Value: High in beta-carotene, fiber, vitamins A and K, and antioxidants, making this a nourishing addition to any meal.
Diet: Gluten-Free, Dairy-Free, Vegan, Anti-inflammatory, Gut Friendly, Ayurvedic
