Roasted Rainbow Carrots from the Annapolis Valley
5 lbs. Rainbow carrots cut length
3 oz. extra virgin Olive oil
3 oz. fresh maple syrup
2 tsp. hot smoked paprika
2 tsp. coarse sea salt
Cracked pepper to taste
Scrub your rainbow carrots, keeping the skin on, cut in half length wise and toss with all ingredients using your hands to make sure all carrots are coated. Spread on a cookie sheet and slow roast in a pre-heated oven set at 300 F for about 50 to 60 minutes, turning them a few times during the process.