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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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