This Shabbat side dish is always a hit!
2 pounds rainbow carrots – washed, peeled and dried
1-2 teaspoon kosher or sea salt
1 tablespoon chopped rosemary
1 teaspoon Zaatar seasoning
rosemary branches for garnish
1/4 cup maple syrup (Walden Farms has a good non-sugar variety)
2 tablespoons dark brown sugar or honey
1 teaspoon dijon mustard
2 tablespoons extra virgin olive oil
Preheat over to 400 degrees.
Spread carrots out on a baking sheet lined with foil. Spray with non-stick cooking spray.
Mix together the marinade ingredients and drizzle half the mixture over the carrots. Sprinkle on salt and chopped rosemary.
Roast in oven for 20 minutes.
Turn down the oven to 350 degrees and turn over the carrots.
Drizzle the remaining marinade over the carrots.
Cook for another 30 minutes or until the marinade has caramelized on the carrots and the carrots are well cooked.
Sprinkle with 1 tsp Zaatar and salt to taste.
Garnish with small rosemary branches.