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.nzmore of this author