Sweet and Spicy Maple Chili Rainbow Carrots
When you’re looking for something pretty (as in “prettyspicy”), and something a little sweet, look no further than these rainbow carrots! They get their heat from both Aleppo chili peppers and chili powder, and a kiss of sweetness from organic maple syrup made right here in the hills of Vermont. Hello, sweet and spicy goodness!
Servings 6
Ingredients
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons Aleppo pepper flakes
- 1 teaspoon chili powder
- 1 teaspoon Himalayan sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon flaky sea salt (like Jacobsen Sea Salt)
- Flat leaf parsley, for garnish
Instructions
- Preheat oven to 400 degrees.
- Place the carrots cut side up in a large, rimmed sheet pan.
- Whisk together 1 tablespoon maple syrup, olive oil, Aleppo pepper, chili powder, Himalayan salt, and pepper together in a small bowl.
- Brush the carrots with the maple syrup mixture.
- Bake for 12 minutes, flip, and brush the carrots with the maple mixture again.
- Bake for an additional 10 minutes, and drizzle with remaining 2 teaspoons maple syrup.
- Turn heat to 450 degrees, and cook for an additional 3-5minutes or until fork tender and lightly caramelized.
- Serve hot or at room temperature.
- Store leftovers in the refrigerator in an airtight container for up to 5 days.