Tangy, sweet, and herbal...makes a great side dish.
2 pounds (910 g) organic carrots, peeled and trimmed, leave about 1-inch (2,5 cm) green stem
2 Tbs. (30 g) each: whole grain mustard & organic honey
1 Tbs. (15 g) Dijon mustard
1 tsp. (balsamic vinegar
2 Tbs. (30 ml) olive oil
2 tsp. (9 g) fresh thyme
black pepper
1. Cut carrots in half lengthwise.
2. Whisk together the mustards, honey, and vinegar.
3. Add the oil and thyme.
4. Seasons with black pepper to taste.
5. Place the carrots on a foil-lined baking sheet in single layer.
6. Roast for 20 minutes.
7. Stir and check tenderness.
8. Cool and addition 10 minutes or until tender-crisp and lightly golden.
Make 6 servings
-Try different colored carrots-
Preheat the oven to 375F (190C)
2 pounds (910 g) organic carrots, peeled and trimmed, leave about 1-inch (2,5 cm) green stem
2 Tbs. (30 g) each: whole grain mustard & organic honey
1 Tbs. (15 g) Dijon mustard
1 tsp. (balsamic vinegar
2 Tbs. (30 ml) olive oil
2 tsp. (9 g) fresh thyme
black pepper
1. Cut carrots in half lengthwise.
2. Whisk together the mustards, honey, and vinegar.
3. Add the oil and thyme.
4. Seasons with black pepper to taste.
5. Place the carrots on a foil-lined baking sheet in single layer.
6. Roast for 20 minutes.
7. Stir and check tenderness.
8. Cool and addition 10 minutes or until tender-crisp and lightly golden.
