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
(31 votes)
Cook: 40 Mins
Serves: 4
Nutritional Information
Each 98g serving contains
Energy
270kj
65kcal
270kj
65kcal
3%
Fat
2.3g
2.3g
Low
3%
3%
Saturates
0.2g
0.2g
Low
1%
1%
Sugars
7.9g
7.9g
Med
9%
9%
Salt
0.09g
0.09g
Low
2%
2%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
276kj/66kcal
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.