Roasted Orange Sesame Carrots [HMC]

One school of thought says that in order to get kids to eat their veggies you have to "hide" them within a meal. Well, I never graduated from that institution. Want a child to love veggies? Serve them these carrots. My cooking buddies and I joke that, though the recipe says "serves 4," it should really say "feeds one," because they're that compelling. This is a great natural sweetness fest, between the carrots, orange, and a drape or organic maple syrup. Hopefully your kids are good at sharing, but don't be surprised if they end up arm wrestling over the last one of these.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.

Step 2

In a large bowl, whisk together the orange zest and juice, maple syrup, olive oil, and 1/2 teaspoon of salt. Add the carrots and toss to coat. Spread evenly in the two pans, well spaced. Bake for 40 minutes or until tender and caramelized. Sprinkle with sesame seeds and a pinch of salt. Serve immediately.

Step 3

If using regular large-size carrots, peel them, quarter them lengthwise, and then cut them in half, as if they were carrot sticks. Make sure the carrots are not crowded together on the pan or they will steam instead of developing that wonderful caramelization that happens to vegetables when they roast.

Step 4

Store in an airtight container in the refrigerator for up to 4 days. Calories: 148 per serving.