Roasted carrots are a year-round staple, but especially appreciated in the cooler months. They couldn’t be easier to prepare; just peel, cut, oil, season, and roast. In the last five minutes of cooking, toss with a spoonful of maple – almost any of Runamok’s infused, pure, or barrel-aged are great – and return to the oven to seal. Go ahead and add your own signature touch at the end and sprinkle with chopped nuts, dukkah (a sesame blend), or some other topping that adds crunch. I added parsley which gives brightness in both flavor and color.
