Step 1

To make the glaze: Cook the balsamic vinegar in a small saucepan over medium heat for 10 – 15 minutes or until reduced by half and slightly thick.

Step 2

For the carrots: Preheat the oven to 400°F.

Step 3

Wash, dry and peel carrots(if not using rainbow carrots). Cut carrots in half lengthwise so that the carrots are about ½ inch thick across. If using larger carrots, you may need to cut carrots in half again (to make quarters). Toss them in olive oil, salt and pepper and arrange in a single layer on a baking sheet.

Step 4

Drizzle carrots with maple syrup and cook in the oven. After 10 minutes, flip carrots and cook for another 5 minutes or until a deep golden brown.

Step 5

For the topping: In a small oven-proof dish, bake almonds in the oven alongside the carrots for 5-10 minutes. Checking every 3 minutes until golden brown. Once light brown, remove from the oven and set aside.

Step 6

Pit and chop olives, place in a small bowl. Stir in lemon zest and olive oil. Set aside.

Step 7

Chop mint and set aside.

Step 8

To assemble: Arrange carrots on a serving dish, top with chopped olives, almonds, mint and finish with a drizzle of balsamic glaze.

Step 9

Serve warm and enjoy.