Sticky-sweet roasted carrots with maple and mustard glaze
- 350g Grower’s Selection Chantenay carrots, peeled
- 1tbsp maple syrup
- 2tsp rapeseed oil
- 1tbsp Dijon mustard
- 1tbsp fresh thyme leaves
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.