Roasted Carrots with Cane Syrup
2 lbs fresh carrots
2 tbsp sugar
1/2 cup butter
1 tsp dry thyme leaves
4-5 sprigs fresh thyme
1/3 cup Dickey Farms Cane Syrup
Kosher salt and fresh ground pepper taste
Preheat the oven to 425°F.
Prepare a shallow baking sheet by covering with aluminum foil and a coating of non-stick oven spray.
Clean and slice carrots in about 1 to 1 1/2 inch lengths.
Add the carrots to about 4-5 cups of boiling water with a pinch of salt and the sugar. Parboil them for about 3 minutes (after water comes back to a heavy boil) until they just start getting soft.
Drain off the water but leave the parboiled carrots in the same spot. Add the butter into the pot, and mix well until all carrots are liberally coated.
Add the dry thyme leaves, kosher salt and fresh ground pepper; mix well.
Pour the carrots onto the prepared baking sheet; spread out until the carrots are in a single layer, add the fresh thyme sprigs on top of the carrots.
Place the baking sheet in the preheated oven and roast for 15-20 minutes, or until carrots are beginning to brown and the butter is getting a little bubbly.
Remove the baking sheet from the oven. Pour the cane syrup over all the carrots and mix well with a rubber spatula or spoon.
Return the carrots to the oven and roast for about 5-10 minutes, until the cane syrup and butter form a glaze.
*Recipe from Sweet Daddy D