Monday, December 19, 2011
Luckily for me, Mom agreed. They were a great side dish and were very festive. In fact, I'd really enjoy them any time during the fall / winter, which is why I'm sharing them with you! The week before Christmas every blog is flooded by Christmas cookies. But that doesn't mean that the rest of your holiday feast should fall by the wayside. Last week, I shared one of my favorite holiday breads. Today, the perfect holiday vegetable. Even M&M, the world's pickiest eaters loved them and there wasn't a single bite left over the next day!
This apple cider syrup is amazing and it can be drizzled on just about anything; what a festive way to celebrate the holidays! I made it a few days before so when we were ready to make the carrots it had been melding and we didn't need to stress about it the day of!
2 pounds fresh carrots
1 tablespoon olive oil
2 tablespoon apple cider syrup
1/2 teaspoon nutmeg
3 sprigs fresh rosemary
1 teaspoon salt
1 tablespoon freshly ground pepper
Preheat the oven to 350 degrees F. Peel the carrots, cut off the ends and cut into thin sticks. In a large bowl, toss the carrots, olive oil, apple cider syrup, and nutmeg, until the carrots are evenly coated. Spread the carrots into a glass baking dish, making sure not to overlap the carrots. Add in the 3 sprigs of fresh rosemary. Bake for 20 minutes. Remove the rosemary springs and discard. Bake another 10-15 minutes until the carrots start to brown, but are still slightly firm.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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