Recipe: Smoky Brown Sugar Roasted Carrots

• 2 lbs carrots, peeled & sliced in half lengthwise
• 3 Tbsp maple syrup
• 2 Tbsp Olive Wood Smoked Extra Virgin Olive Oil
• 2 Tbsp Urban Accents Smoky Brown Sugar Veggie Roaster
• 1/2 cup toasted hazelnuts, roughly chopped
• 3 oz goat cheese, crumbled
• 1 Tbsp fresh rosemary, finely diced
• 1 Tbsp fresh thyme
• 1 Tbsp fresh parsley, roughly chopped
• 1 Tbsp fresh chives, finely diced
• Maple Dark Balsamic, for finishing
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Directions

Preheat the oven to 425F. Peel the carrots (slice the larger ones in half length wise). Place the carrots on a baking sheet lined with parchment paper. Drizzle with the maple syrup, Olive Wood Smoked Extra Virgin Olive Oil and the Urban Accents Smoky Brown Sugar Veggie Roaster seasoning blend. Roast the carrots for about 20 minutes (until they are fork tender).

Toast the hazelnuts while the carrots roast by placing the hazelnuts in a skillet over medium heat and toasting for about 5-8 minutes (or until fragrant); stirring mostly the whole time. Then transfer the hazelnuts to a baking sheet and using a towel, rub them to remove their outside papery skin.

When the carrots are finished roasting, immediately top with the crumbled goat cheese cheese, toasted hazelnuts and freshly chopped herbs. Finish by drizzling with Maple Dark Balsamic.

Enjoy!