Mustard Maple Roasted Carrots​

sugarsaltmagic.com
serves 4
Ingredients

• 2 bunches dutch / baby carrots about 20 baby carrots. For larger carrots, make sure to cut them down to size, to allow them to cook in the same time so the glaze doesn’t burn.
• 2 tablespoons melted butter 
• ¼ cup pure maple syrup
• 1 tablespoon brown sugar 
• 1 tablespoon whole grain mustard 
• 1 teaspoon apple cider vinegar
• ¼ teaspoon cracked black pepper
• Flaky sea salt

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Preparation

• Preheat oven to 400 degrees F. Line a rimmed baking sheet with 2 layers of aluminium foil.
• Chop the greens off the carrots, leaving a little tuft at the top. Wash and dry the carrots well. Peel if desired.
• Place the carrots onto the prepared tray in a single layer.
• In a small bowl whisk together the glaze ingredients – melted butter, maple syrup, brown sugar, wholegrain mustard, vinegar and black pepper – then pour over the carrots, turning them to coat all over.
• Bake 50-60 minutes turning and brushing with the glaze every 15 minutes until cooked through and caramelised. Keep a close eye on them as soon as they begin caramelising so they don’t burn.
• Transfer to a platter and sprinkle over sea salt if desired.

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