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Recipe of the Week: Smoky Maple Roasted Carrots with Lemon Thyme Drizzle

Smoky Maple Roasted Carrots with Lemon Thyme Drizzle

Ingredients

• 1 bunch carrots (about 6 large) washed and peeled

• 2 Tbsp maple syrup

• 2 Tbsp low sodium vegetable broth

• 1 Tbsp fresh thyme (or 1 tsp dried)

• ½ tsp smoked paprika

• ½ tsp salt

• ½ tsp fresh lemon juice

Lemon Thyme Drizzle:

• 1 cup water

• ½ cup raw almonds

• 1 Tbsp plus 1 ½ tsp fresh lemon juice

• 1 ¾ tsp apple cider vinegar

• ½ tsp salt

• 1 Tbsp fresh thyme

Directions: Preheat oven to 400. Place carrots in an ovenproof dish. Add remaining carrot seasonings and mix well, using washed hands. Roast carrots at 400 for 35 minutes. Be aware that the maple syrup will burn on the dish during roasting.

Meanwhile, place all sauce ingredients, except for thyme, in a blender and blend until smooth. Add thyme and pulse to break up and incorporate. Refrigerate until ready to use (can be made in advance).

Remove roasted carrots and allow to cool for about 10 minutes. Drizzle lemon thyme sauce over carrots as desired.

Recipe adapted from and photo credit to Sophia DeSantis and Veggies Don’t Bite

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