Roasted Rainbow Carrots with Maple Mustard Glaze
2 bunches (about 1-1 1/2 pounds) rainbow carrots (If you can’t find rainbow carrots, regular carrots work just as well.)
Kosher or sea salt to taste
1/4 cup pure maple syrup
1 tablespoon grainy mustard
Splash of sherry vinegar
Preheat oven to 400 F.
Wash and scrub carrots well and slice them in half lengthwise. Lay them, cut side down, on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt.
Roast carrots for 30-35 minutes, until soft and lightly browned.
While carrots are roasting, combine maple syrup and mustard in a small saucepan over medium heat. Heat until the mixture just starts to simmer. Remove and stir in a splash of sherry vinegar. Set aside.
About 2 minutes before carrots have finished roasting, drizzle maple-mustard glaze on top of them. Continue cooking until carrots are done.
Serves 4-6, depending on how much you like carrots.