Flip the carrots around in the pan, and continue to roast until they are browned on both sides and tender. Once they are cooked, drizzle the carrots with the maple syrup and toss again.
And although pretty, don’t be tempted to use multicolored carrots here. The dark purple varieties will bleed their color into the couscous, staining it a murky brown hue—so stick with your ...
When you're craving something a li'l cozier and heartier than your typical salad situation, make this flavor-packed mix of lentils, roasted carrots, and mint to stash in the fridge for lunch.