Right off the bat I apologize for the presentation in this picture, but I just had to post this recipe because it was the easiest and most beautiful thing I made recently. I found these rainbow carrots at Whole Foods, but you can use regular ones, the smaller the better. If your carrots look pretty clean, don’t even bother peeling them. Although if you do get the rainbow variety, peeling them really brings out the color. These were like candy.
Maple Mustard Roasted Carrots
Makes 4 servings
1 bunch of rainbow carrots, stems trimmed and lightly peeled
3 tb Grade B Maple Syrup
1 tb dijon mustard
salt and pepper to taste
high quality olive oil
preheat the oven to 400. Wash, peel, and trim the carrots. Lightly oil a baking pan with some olive oil, and lay the carrots on there in a single layer. Roast for about 25 minutes, checking about halfway through to turn them over. I like when you get those nice carmelized brown spots forming. Take them out of the oven and set aside. In a small bowl combine the maple syrup and mustard. Using a pastry brush (or your hands) coat the carrots liberally in the sauce mixture. Sprinkle with a little salt and pepper. Throw them back in the oven for about 10-15 more min. turning half way through. The thickness of your carrots will affect cooking time so just keep an eye on them. If you wish, drizzle with a little of the olive oil before serving. MMMMmmm carrot candy!