These roasted carrots with a maple-mustard glaze make a perfect side dish. The maple syrup brings an extra sweet edge to the carrots making for an irresistible dish.
Preparation time: 5 minutes
Cooking time: 16 minutes
- 500g Chantenay carrots
- 2 tbsp vegetable oil
- salt and black pepper
- 2 tbsp whole grain mustard and
- 3 tbsp maple syrup mixed together
What to do:
Wash the Chantenay and halve if large.
Boil or steam for 2 minutes then place on a baking sheet and toss through the oil.
Season well and bake in a hot oven at 230ºC/Mark 9 till golden – approx. 10 minutes.
Remove from the oven and coat the carrots using a brush with the mustard mixture. Return to the oven for a further 4 minutes. Serve immediately.