- About 16 small carrots, peeled
- 2 tablespoons olive oil (or other neutral oil)
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup Maple Sunflower Seed Butter
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg
- Warm water to thin
Preheat the oven to 400 degrees and coat a sheet pan with cooking spray.
In a medium sized bowl, toss together peeled carrots, olive oil, salt and pepper until evenly coated. Arrange in a single layer on the prepared sheet pan. Roast for 25-30 minutes, until carrots are tender. Start checking for doneness after 15-20 minutes if your carrots are on the smaller side.
While carrots are roasting, prepare the Maple Glaze. In a medium bowl, add all ingredients except for water and whisk to combine. Slowly stream in warm water while whisking until maple glaze reaches a drizzling consistency. Set aside.
To serve, arrange carrots on a serving dish with stems on one side. Drizzle maple glaze lightly over carrots and garnish with fresh herbs like parsley or chives, if desired. Serve remaining glaze on the side.