Ingredients:

1/4 cup Extra Virgin Olive Oil

2 tablespoons Dijon Mustard

1 tablespoon Maple Syrup

1 1/2 tablespoons Sherry Vinegar

1 teaspoon Kosher Salt

1/2 teaspoon Ground Black Pepper

1 pound Rainbow Carrots, washed and peeled

Parsley, for garnish

Directions:

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil.

Whisk together all ingredients for the glaze. Place carrots, in a single layer, on the baking the sheet. Pour the glaze over the carrots, ensuring they are fully covered in the sauce

Roast for 40-45 minutes, or until fork tender. If carrots start to brown, cover with aluminum foil. Garnish with fresh parsley to serve.

Photographed by Alli Shepherd.