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.