Roasted Orange Maple Carrots

It is officially spring- regardless of the fact that's felt like spring since January. But now that the calendar says so, we can roll out some new spring recipes. This recipe for Orange Maple Carrots is simple, delicious, and beautiful. Using carrots some of the tops still on makes for a great presentation. These would be a lovely addition to an Easter or Passover meal in the coming weeks.

To make this recipe you will need:
3 pounds of medium carrots, tops trimmed a bit
2 tablespoons olive oil
1 teaspoon of sea salt
1/4 cup orange juice
1 tablespoon orange zest
1/4 cup maple syrup
1 tablespoon chopped rosemary

Preheat oven to 425 degrees. On a large baking sheet with rimmed edges, toss the carrots in the olive oil and sea salt. Roast for 15 minutes, or until slightly softened. Remove the pan from the oven and pour the juice, zest and maple syrup over the carrots. Carefully toss to coat. Return the pan to the oven and continue roasting for 10 minutes. Check the softness of the carrots with a fork and keep roasting in 5 minute intervals until the carrots are soft and the coating thickens. Remove from the oven and toss with fresh rosemary.