Roasted-carrots-with-honey-and-mustard-glaze

Sticky-sweet roasted carrots with maple and mustard glaze

The syrup and mustard add warmth and depth to the natural sweetness of Chantenay carrots

By , 28 March 2017

(26 votes)

Sticky-sweet roasted carrots with maple and mustard glaze
  • 40 Mins

  • Serves: 4

Nutritional Info
Each 98g serving contains
  • Energy

    271KJ

    65KCAL

    3%
  • Fat

    2.3g

    low

    3%
  • Saturates

    0.2g

    low

    1%
  • Sugars

    7.9g

    med

    9%
  • Salt

    0.09g

    low

    2%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 276kJ/66kcal.
Ingredients
  • 350g Grower’s Selection Chantenay carrots, peeled
  • 1tbsp maple syrup
  • 2tsp rapeseed oil
  • 1tbsp Dijon mustard
  • 1tbsp fresh thyme leaves
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Mix together the maple syrup, rapeseed oil and Dijon mustard.

  • Put the carrots on a baking tray or roasting dish. Drizzle with the maple and mustard mixture, sprinkle on 1tsp of the thyme leaves and toss to cover. Roast in the oven for 25-30 mins, shaking the tin once or twice during cooking, until the carrots are tender with a sticky golden glaze.

  • Sprinkle the remaining thyme leaves over the carrots to garnish, then serve immediately.