*This post may contain affiliate links. Please visit our Affiliate Marketing Disclosure for more information*
Nothing says Fall like when the tri-colored carrots start appearing at Trader Joe's (except maybe the Delicata Squash and all the Pumpkin products.) This recipe is so easy you will be making it over and over. All you need is some Maple Syrup, Tri-Colored Carrots and Flavor God's Buttery Cinnamon Roll Topper, which is OU -- but NOT Dairy (regardless of the word "Buttery" in it's title!)
These carrots are SO easy. First of all, they come straight out of a bag. Say goodbye to your peeler. And pour straight out of the bag into the pot of boiling water. Second of all, it doesn't get much easier than a 3 ingredient recipe. And the other two ingredients are out of the bottle as well. Not only is this recipe a breeze, the mix of colors makes it beautiful to serve! Last, but not least, in addition to being low sodium (or as low sodium as carrots are!), it is healthy. You won't feel guilty taking seconds.
As tempted as you may be to do this, do NOT sip the par-boiling step. I know it is an extra pot to wash, but it is important to par boil the carrots first before baking them. If you don't, they will come out crunchy and hard. Basically, they will be terrible. So par-boil and then roast with Maple Syrup and the flavoring as a delicious topping. You won't be sorry!
Cinnamon Roll Tri-Colored Carrots
Tried this recipe?Mention @KosherLoSo or tag #KosherLoSo!Ingredients
- 12 Oz Trader Joe's Baby Multi-Colored Baby Carrots
- 1 Tsp FlavorGod Buttery Cinnamon Roll Topper
- 1/4 Cup Pure Maple Syrup
Instructions
- Boil a pot of water, enough to cover the full 12 oz of carrots.
- Par boil the carrots in the water a=for about 20-30 minutes until no longer hard.
- Drain the carrots.
- Spread baking sheet with parchment paper.
- Lay drained carrots on baking sheet.
- Drizzle Maple Syrup and FlavorGod seasoning on the carrots.
- Bake on 350° for 30 minutes.