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
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.