Ingredients

The following ingredients have 6 Servings
  • 2 pounds rainbow carrots (peeled)
  • 2 tbsp pure maple syrup
  • 2 tbsp olive oil
  • 1 heaping tbsp grainy mustard
  • 1 tbsp low sodium soy sauce or tamari
  • 2 tsp minced garlic (about 3-4 cloves)
  • ~1/4 tsp salt (or more to taste)
  • ~1/4 tsp fresh black pepper
  • Chopped pistachos, pomegranate, feta and parsley for garnish

Instruction

  • Preheat the oven to 400 degrees Fahrenheit.
  • Peel the carrots and chop off the tops if desired. I left part of the green bits on because I like the way it looks, but totally up to you!
  • Add to a large baking dish or tray. If your carrots are big (mine were pretty thin so I kept them whole) slice them into strips.
  • Whisk together all remaining ingredients in a small bowl.
  • Pour the sauce over the carrots and toss with your hands to evenly combine.
  • Add to the oven and roast for 35-50 minutes, depending on the size of your carrots and how soft you like them. The longer you roast, the softer the inside will get.
  • The thicker your carrots, the longer you'll need to roast them for. I roast until they are easily pierced with a fork, but if you like more crunch, take them out before that point.
  • Garnish with pomegranate, chopped parsley, crushed pistachios and feta. I like to serve them over hummus, but they are delicious just as is!