Honey Mustard Roasted Carrots

Tender roasted carrots are coated in a simple honey-mustard glaze, then finished with a bright herb garnish for an easy weeknight side.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

• 680 g carrots peeled, trimmed, and cut into 2.5 cm batons
• 10 ml olive oil
• 2 g kosher salt
• 0.5 g black pepper freshly ground
• 5 ml olive oil
• 20 ml honey
• 15 ml Dijon mustard
• 10 ml apple cider vinegar
• 1 g kosher salt
• 0.5 g black pepper freshly ground
• 5 g fresh parsley chopped

Instructions

1. Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper. Oven fully preheated and baking sheet lined.
2. In a large bowl, toss the carrots with 10 ml olive oil, 2 g kosher salt, and 0.5 g black pepper until evenly coated. Spread them on the baking sheet in a single layer. Carrots are evenly coated and arranged with a little space between pieces.
3. Roast for 18 minutes, then stir the carrots and return them to the oven for 10 minutes more until starting to brown at the edges and tender when pierced with a knife. Carrots are browned in spots and nearly tender.
4. While the carrots roast, whisk the remaining 5 ml olive oil, honey, Dijon mustard, apple cider vinegar, the remaining 1 g kosher salt, and the remaining 0.5 g black pepper in a small bowl. Glaze looks smooth and emulsified.
5. Add the glaze to the hot carrots on the baking sheet and toss to coat. Roast 2 minutes more until the glaze is glossy and clinging to the carrots. Carrots are shiny and lightly lacquered, not burnt.
6. Transfer to a serving dish and scatter the parsley over the top. Serve warm. Herbs are fresh and the carrots are ready to serve.