Carrots with Rosemary and Maple Syrup

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Baby carrots look so beautiful when they are baked. You only need a few for each plate to make any dish look classy. And they are sweeter than larger, older carrots.

Serves 4 as a side dish


12 baby carrots, tops trimmed, and scrubbed clean
2 teaspoons finely chopped rosemary
2 tablespoons olive oil
Salt and black pepper
2 tablespoons maple syrup


1. Place the baby carrots in a baking dish. Sprinkle over the rosemary, drizzle with olive oil and sprinkle with salt and black pepper. Toss the carrots in the oil with clean hands.

2. Bake in a preheated oven at 160C Fan – 180C – 350F – Gas 4 for 20 minutes, drizzle with the maple syrup and bake until the carrots are wrinkled and cooked through and delicious (about another 5-10 minutes depending on the size of the carrots).

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