I have been wanting to make maple roasted carrots since we got a great deal on maple syrup late last month. It was on the menu plan for this week, and I couldn’t have been more excited. Maple roasted Carrots and Maple Glazed Wild Alaskan Salmon. HEAVEN!
Until I started to cut the carrots.
Looks like lots of carrots, right? WRONG!
THAT is the total amount of carrots we had in the house at that moment. SOMEONE (me) didn’t plan very well. I knew I was going to add pecans to the carrots, and I hoped that would make it enough to be a side for me and John, and then a full lunch tomorrow for him.
HAHAHAHA. No. Not enough.
I tossed it with the sauce anyway (Butter and Maple Syrup).
I searched around to see what else we had, and found a head of cauliflower. We love that roasted, so I thought it should work.
Boy oh boy did it ever! I added some more butter/maple sauce, along with some sea salt.
After baking at 425 until it was all cooked up, it was perfect in taste and amount. Served with Wild Alaskan Salmon glazed with some maple syrup, balsamic vinegar, and butter, it was wonderful.
(Sorry, I forgot to take a photo before we dug in. Bad blogger!)
This post is also featured at Tasty Tuesdays at A Beautiful Mess, Full Plate Thursday at Miz Helen’s Country Cottage, and Real Food Wednesday at Kelly the Kitchen Kop!