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)
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 (I used balsamic)
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.