Maple glazed roasted carrots

Fall is when carrots and other root vegetables is at their best. I planted carrots months ago and finaly yesterday I harvested the first ones from my little kitchen garden. Oven roasting brings out the sweetness of the carrots. I made sweet and tangy maple glaze to go with it. Seasame seeds and fresh cilantro. You can also check out some of my other carrot side dishes. Spiced carrot salad and lime and honey roasted carrots. 

Roasted carrots with maple glaze
3 servings
15 medium carrots
1 tbsp olive oil
2 tbsp sesame seeds
Preheat oven to 400 F (200C). Make the maple glaze.
Rinse the carrots and peel them if they are not fresh and in season. Pour the olive oil onto a parcement paper
and place the carrots. Mix so all sides are covered. Sprinkle over a little seasalt and bake for 15 minutes.
Brush on maple glaze and put back in oven. Bake for another 5 minutes until the carrots are tender and golden.
You can also use the grill at the end. take the baking sheet out and brush on more glaze. Sprinkle with sesame seeds, 
salt and cilantro leaves and serve.

Maple glaze
1/4 cup (50ml) maple syrup
1 tbsp sugar
3 tbsp orange juice, freshly squeezed
1 oz (30g) butter
2 garlic cloves, finely grated
1 1/2 tbsp white wine vinegar
2 tsp grated ginger
1/4-1/2 tsp dried chiliflakes
Heat the butter and garlic in a small saucepan and cook on medium-low heat for 5 minutes.
Add the rest of the ingredients and cook for 15 minutes until thickened and sirupy. Cool.