• 1 bunch of fresh carrots, peeled & trimmed with tops left on
• 3-4 mini rainbow peppers, sliced into coins** (optional)
• 1 tablespoon (15ml) maple syrup
• 1 tablespoon (15 ml) extra virgin olive oil
• 6 slices prosciutto
• sea salt
• freshly ground pepper
• ¼ cup (15g) fresh Italian parsley, coarsely chopped

Preheat the oven to 350°F (176°C).

In a large bowl, mix together the maple syrup and olive oil. Add the fresh carrots and mini rainbow peppers.  Toss to coat evenly.  Wrap each carrot with a strip of proscuitto and place into an oven-to-table roasting dish.  Sprinkle the rainbow peppers over top of carrots and drizzle with remaining maple/olive oil mixture.

Bake for 15-20 minutes until the prosciutto is crisp.  Remove from the oven.  Season with salt and pepper. Garnish with fresh parsley and serve immediately.

Chef Notes:  

*Double or triple recipe as required.

**We love to add mini rainbow peppers to bring added vibrant color to this dish.

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