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Maple and mustard glazed carrots
( SERVES 6 )

NZ Woman's Weekly

4.5 / 5 FROM 2

Roasting these carrots with maple and mustard delivers a tangy flavour. You can add other root vegetables, such as parsnip, turnip, swede, kumara and beets.

Ingredients

6	Carrots, peeled and cut into even-sized batons
¼ cup	Maple syrup
2 Tbsp	Wholegrain mustard
¼ cup	Pine nuts
1 to taste	Cracked black pepper
1	Fresh oregano, or parsley

Directions

Simmer the carrot batons in lightly salted boiling water for approximately 6-8 minutes until just al dente.
Drain off all but ¼ cup of the water and toss with maple syrup, mustard and pine nuts.
Arrange on a lined baking tray and roast for 10-15 minutes until sticky and glazed.
Season with cracked pepper and toss with fresh oregano or a little parsley.