Ingredients

The following ingredients have 6 Servings
  • 12-15 medium carrots, (multicolour or orange)
  • 2 tbsp olive oil, (extra virgin)
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh rosemary, (finely chopped)
  • 2 cloves garlic, (minced)
  • ½ tsp sea salt
  • ½ tsp freshly ground pepper
  • 2 tbsp fresh parsley (chopped, for garnish)

Instruction

  • Preheat oven to 425°F.
  • Scrub the carrots and peel if necessary. Cut larger ones in half lengthwise so that carrots are of uniform sizes and place them in a large bowl.
  • In a separate container, whisk olive oil, minced garlic, rosemary, mustard, honey, salt and pepper. Whisk to combine and pour all but 2 tablespoons over carrots, coating evenly, making sure they are all well-coated. Set aside the 2 tablespoons to drizzle over the carrots once they're roasted.
  • Arrange in a single layer in a parchment paper-lined baking sheet. Avoid having them touch each other. Use two baking sheets if necessary.
  • Roast in the oven for 20-25 minutes, turning occasionally until tender and just beginning to brown.
  • Garnish with the 2 tablespoons of honey-mustard sauce you saved previously. Add freshly chopped parsley and sprinkle with extra freshly ground pepper and salt before serving.