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I love love love carrots. Raw, dipped, shredded, sauteed, and roasted. I got so excited when I saw purple and orange baby carrots, so I looked for a slightly upgraded way to serve carrots with my dinner. This glaze is perfectly tangy and sweet. It gets a little messy on the pan but it’s totally worth it. It would be good on other fall vegetables like rutabaga, sweet potatoes or butternut squash.

Roasted Rainbow Carrots with Maple-Mustard Glaze (Sticky Gooey Creamy Chewy)

Ingredients:

2 bunches (about 1-1 1/2 pounds) rainbow carrots (If you can’t find rainbow carrots, regular carrots work just as well.)
Olive oil
Kosher or sea salt to taste
1/4 cup pure maple syrup
1 tablespoon grainy mustard
Splash of sherry vinegar (I used balsamic)

Directions:

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.

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