Here in Florida, we do not experience the four seasons, but while we approach Easter, the products in our local markets begin to change. Although we will not have the abundance found in outdoor markets in Italy, some vegetables such as peas, asparagus and artichokes will appear.
Easter is around the corner and carrots are another vegetables that I always like on my Easter table, since they add color and are always tasty if roasted in the oven. Rooming any caramelized vegetables its natural sugar and improves and sweetens the flavor.
Rainbow -colored carrots are now available in most grocery stores and, although not really known a change in flavor, bright colors create a beautiful vegetarian outline. If you can’t find rainbow carrots, normal orange carrots work well.
Deborah Mele
Ingredients
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2 -pounds colored carrots rainbow
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6 tablespoons of non -salted butter, cut into pieces
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1/3 cup of light brown sugar
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1/3 cup of pure maples syrup
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1/2 teaspoon of chilli
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Salt and pepper to taste
Instructions
- Wash and dry carrots.
- Cut the peaks and cut the carrots diagonally into slices from 2 to 3 inches.
- Preheat the oven to 400 degrees F.
- Align a pan with sheets.
- Remove the pan from the oven and cover the carrots with butter, brown sugar, red pepper flakes, salt and pepper.
- Go back to the oven and continue to cook until you have to be tender and slightly golden, launching every 15 minutes.
- Transfer the carrots to a plate and season any syrup at the top.
- Serve and have fun!
Nutrition information:
Product: 4
Portion size: 1
Amount for portion:
Calories: 361Total fat: 18gSaturated fat: 11gTrans fat: 0gFatty fat: 6gCholesterol: 46mgSodium: 228 mgCarbohydrates: 52gFiber: 7gSugar: 34 gProtein: 2g
