Roasted Vanilla Glazed Carrots with Dates and Yogurt
Ingredients
3 bunches of carrots, assorted colors, scrubbed/peeled, cut lengthwise
3 tablespoons olive oil
2 tablespoons maple syrup
1 teaspoon Beyond Good Madagascar Vanilla Extract
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup chopped dates
Vanilla Glaze:
2 tablespoons butter
1 tablespoon maple syrup
1 teaspoon Beyond Good Madagascar Vanilla Extract
To Serve:
¼ cup Greek yogurt
1 tablespoon minced carrot tops or parsley leaves
Instructions
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Prep carrots by scrubbing or peeling their skins. Cut carrots lengthwise and place them on the baking sheet.
Chop the dates into small pieces and add them to the baking sheet.
Toss the carrots and dates with olive oil, maple syrup, Beyond Good Madagascar Vanilla Extract, cinnamon, and salt, and spread the carrots in a single layer on the baking sheet.
Roast the carrots for 15 minutes, toss, and continue baking for another 15-20 minutes, or until soft and caramelized.
While the carrots are baking, make the Vanilla Glaze. Melt the butter with the maple syrup and the Beyond Good Madagascar Vanilla Extract in a small bowl in the microwave for about 15 seconds.
Spread ¼ cup of Greek yogurt on a platter. Add the roasted carrots and dates on the platter and pour the Vanilla Glaze on top. Toss to combine and sprinkle chopped carrots tops or parsley leaves on top to serve.