Carrots with Summer Savory and Maple Syrup


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. Use Winter or Summer savory for this dish. If you cant find it, use rosemary or thyme instead.

Serves 4 as a side dish


12 baby carrots, tops trimmed, and scrubbed clean
2 stems summer savory, chopped finely (or use rosemary if you cant get savory)
2 tablespoons olive oil
Salt and black pepper
2 tablespoons maple syrup


1. Place the baby carrots in a baking dish. Sprinkle over the summer savory, 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 200/400/Gas 6 for 20 minutes, then 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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