NZ Woman's Weekly

Recipe – Maple and mustard-glazed carrots

Recipe – Maple and mustard-glazed carrots
  • Servings

    6
  • Courses

    Entrée

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.

  • 6 medium carrots, peeled and cut into even-sized batons
  • ¼ cup maple syrup
  • 2 tbsp wholegrain mustard
  • ¼ cup pine nuts
  • Cracked pepper
  • Fresh oregano or parsley

1 Simmer the carrot batons in lightly salted boiling water for approximately 6-8 minutes until just al dente.

2 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.

3 Season with cracked pepper and toss with fresh oregano or a little parsley.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

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