Directions
- 1Slice 8oz rainbow carrots in half.
- 2In a small bowl, combine 1 tbsp maple syrup, 1 tbsp olive oil, 1 tbsp brown sugar, 1 tsp Dijon mustard, 1/4 tsp paprika, salt & pepper.
- 3Coat carrots completely in brown sugar mixture and bake at 450 for 25-30 minutes on a tin foil-lined baking sheet. Mix halfway. Top with additional brown sugar if needed.
- 4Peel and dice 2 medium sweet potatoes into 1 inch cubes.
- 5Boil in salted water until fork tender. Remove potatoes from pot and strain.
- 6In the same pot, melt 1 tbsp butter with 1/4 cup milk.
- 7Add potatoes back into butter and milk mixture.
- 8Mash potatoes until desired texture.
- 9Season with 1 tbsp brown sugar, salt & pepper.
- 10Combine 1 tbsp brown sugar, 1 tbsp honey, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp maple syrup, salt & pepper.
- 11Brush mixture over salmon and reserve 1/2-1 tbsp sauce to drizzle over bowl.
- 12Top mashed sweet potatoes with glazed carrots, salmon, and drizzle extra sauce over bowl.
Ingredients
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 1 tsp Dijon mustard
- 0.25 tsp paprika
- 0 salt
- 0 pepper
- 8 oz rainbow carrots
- 2 medium sweet potatoes
- 1 tbsp butter
- 0.25 cup milk
- 1 tbsp brown sugar
- 0 salmon
- 1 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 0 salt
- 0 pepper
Equipment
knifebaking sheetsmall bowlspoonpotimmersion blender
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