1 pound carrots
4 cloves of garlic, minced
2–3 tbsp avocado olive oil
1 tbsp maple syrup
1/4 tsp salt
1/8 tsp ground black pepper
1 tbsp fresh parsley (optional), chopped
Preheat the oven to 430ºF.
Trim ends of carrots and slice them. You can peel them or not, it’s up to you.
Add the carrots and the rest of the ingredients to a baking tray (it can be lined with parchment paper or not) and mix with your hands until well combined.
Bake for 20-30 minutes or until golden brown and tender.
Garnish with the chopped fresh parsley and serve immediately or keep leftovers in a sealed container in the fridge for 4-7 days.
Recipe Adapted from simpleveganblog.com