Maple Ginger Carrots

by Chef Michél D’Annon

Ingredients

• 4 pounds carrots

• 4 tablespoons Mount Cabot Dry Maple Sugar

• 3 garlic cloves

• 3 tablespoons extra virgin olive oil

• 3 finger pinch of salt

• 2 teaspoons aleppo pepper

• 1 cup chopped walnuts

After a long snowy day of tapping, we came home and Michael had made us these utterly fabulous carrots along with a bunch of other things that may or may not already be in this recipe list. Then, we made him repeat it and write it all down. This is what he said.

1. wash, peel, and split the carrots down the middle. reserve the greens. toss everything except the walnuts in a large bowl.

2. in a skillet, toast the dry walnuts. then toss them in the bowl too.

3. pop it all in the oven at 350º for 45 minutes for a bit of crunch, an hour for soft and tender.