Maple and mustard-glazed carrots
( SERVES 6 )
Roasting these carrots with maple and mustard delivers a tangy flavour. You can add other root vegetables, such as parsnip, turnip, swede, kumara and beets.
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|6||Carrots, peeled and cut into even-sized batons|
|¼ cup||Maple syrup|
|2 tbsp||Wholegrain mustard|
|¼ cup||Pine nuts|
|1 to taste||Cracked black pepper|
|1||Fresh oregano, or parsley|
- Simmer the carrot batons in lightly salted boiling water for approximately 6-8 minutes until just al dente.
- Drain off all but ¼ cup of the water and toss with maple syrup, mustard and pine nuts.
- Arrange on a lined baking tray and roast for 10-15 minutes until sticky and glazed.
- Season with cracked pepper and toss with fresh oregano or a little parsley.