Part of Tosca Reno’s 3 Hour Thanksgiving Menu!

Yield: 10 – 12 servings of 3-4 carrots each.


2 pounds whole, organic carrots, washed and unpeeled
(if you find some with green tops trim them leaving only an inch of green tops on the carrots)
2 tsp unrefined sea salt
4 tbsp butter
4 tbsp maple syrup


1. Place carrots in medium saucepan and let boil until just tender. Don’t over cook as they are going into the oven to roast after boiling.
2. Drain carrots, catching cooking liquid in a measuring cup for other cooking uses.
3. Arrange carrots in a shallow baking dish in one layer.
4. Dot carrots with butter and drizzle with maple syrup.
5. Dust with cinnamon and nutmeg if desired.
6. Season with 2 teaspoons unrefined sea salt.
7. Pop in 350 degree oven for 15 minutes or until golden.