Maple-Roasted Carrots

1 lb. carrots, cut into thin 3" spears
1 T. canola oil, plus extra for greasing the baking sheet
Salt
1 T. butter
2 T. pure maple syrup
Chopped fresh parsley or cilantro, for garnish

Preheat the oven to 425 degrees. Lightly oil a baking sheet just large enough to hold the carrots in a single layer.

Put the carrots on the baking sheet. Drizzle with the oil and toss to coat. Arrange in a single layer.

Roast for about 15 minutes. Meanwhile, melt the butter in the maple syrup on top of the stove or in a microwave.

Drizzle the maple syrup mixture over the carrots. With a metal spatula, turn the carrots over. Roast for another 5-10 minutes, until the carrots are lightly browned and easily pierced with a fork. Stir with the spatula to coat the carrots with the glaze on the bottom of the pan and transfer to a serving dish.

Garnish with parsley or cilantro, and serve hot.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 364.