Maple and mustard glazed carrots
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.
- 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.