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Recipes

Sticky-sweet roasted carrots with maple and mustard glaze

The syrup and mustard add warmth and depth to the natural sweetness of Chantenay carrots

The syrup and mustard add warmth and depth to the natural sweetness of Chantenay carrots

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(31 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 4

Nutritional Information

Each 98g serving contains

Energy
270kj
65kcal
3%
Fat
2.3g
Low
3%
Saturates
0.2g
Low
1%
Sugars
7.9g
Med
9%
Salt
0.09g
Low
2%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
276kJ/66kcal

Ingredients

350g Grower’s Selection Chantenay carrots, peeled

1tbsp maple syrup

2tsp rapeseed oil

1tbsp Dijon mustard

1tbsp fresh thyme leaves

Method

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Mix together the maple syrup, rapeseed oil and Dijon mustard.
3
Put the carrots on a baking tray or roasting dish. Drizzle with the maple and mustard mixture, sprinkle on 1tsp of the thyme leaves and toss to cover. Roast in the oven for 25-30 mins, shaking the tin once or twice during cooking, until the carrots are tender with a sticky golden glaze.
4
Sprinkle the remaining thyme leaves over the carrots to garnish, then serve immediately.

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