Candy Carrots: Serves 4. 10 min prep. 20 min cook. Ingredients: 1 lb Food Lion baby-cut carrots. 1 tbsp olive oil. 1 tbsp maple syrup. 1/4 tsp salt. 1 dash pepper. Preheat oven to 400 degrees F. Heat olive oil in an ovenproof heavy skillet, ideally cast iron. Add carrots and roast over medium-high heat about 5 minutes, stirring occasionally, until lightly blistered and browned. Coat carrots with maple syrup and sprinkle with salt and pepper. Transfer skillet to oven and roast for 10-15 minutes or until carrots are tender-crisp.
Extended Freshness.: To extend the life of Baby-Cut carrots, leave sealed in their original bag and in the vegetable drawer until you are ready to use them. Once opened, place the carrots in a regular plastic bag but not close the top loosely so air can circulate into the bag and excess moisture can escape. Keep in the vegetable drawer and remove any carrots that begin to shrivel. One spoiled carrot can speed the decline of the remaining. Keep refrigerated.