Maple Roasted Rainbow Carrots with Maple Roasted Cranberries

Recipe by Bea Lewis, Owner, Hush Dinner Club and Concept
Photography by Kyle Ripley, Haigwood Studios

​Yield: 4 servings
2 pounds baby rainbow carrots, tops peeled and trimmed
1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/4 cup maple syrup
4 cloves garlic, minced
Maple Roasted Cranberries (recipe included)
roasted blanched almonds to taste for garnish (optional)
minced fresh thyme leaves to taste for garnish

Heat oven to 350 degrees.
Toss carrots in olive oil, pepper and salt. Spread carrots on sheet pan. Roast 20 to 25 minutes or until carrots are tender and starting to brown, stirring carrots halfway through roasting. Toss to coat with maple syrup and garlic. Roast 5 minutes more or until carrots appear glazed. Remove from oven, place on platter, spoon Maple Roasted Cranberries over top, garnish with almonds, sprinkle with thyme and serve family style.

Maple Roasted Cranberries
1 cup fresh cranberries
1/4 cup maple syrup
zest of 1 orange
For the Maple Roasted Cranberries
Heat oven to 350 degrees.
On a sheet pan, toss cranberries with maple syrup and orange zest and roast for 5 minutes. For more caramelized cranberries, roast for 15 minutes total. Berries will begin to crack and bleed a little so begin checking after 8 minutes and remove from oven if they become too runny.

Flavors pairing suggestion: Domaine Belland Santenay Rouge 1er Cru Beauregard

​CONCEPT
59 Georgia Avenue S.E., Summerhill
404/805-4726
atlantamealprep.com

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