Honey Mustard Roasted Carrots (Print version)

Roasting the carrots before adding honey keeps the glaze from scorching while the vegetables soften.

# Ingredients:

Ingredients

01 - 700 g carrots
02 - 2 tbsp olive oil
03 - 1 tbsp honey
04 - 1 tbsp Dijon mustard
05 - 1 tsp fresh thyme leaves
06 - ½ tsp salt
07 - ¼ tsp black pepper

# Instructions:

01 - Heat oven to 210°C / 410°F. Line a large rimmed baking tray with baking paper.
02 - Peel carrots and cut into sticks about 1.5 cm thick. Keep the pieces similar in size.
03 - Toss carrots with olive oil, salt and pepper. Spread in a single layer with space between pieces.
04 - Roast 20 minutes, turning once. Mix honey, mustard and thyme in a small bowl.
05 - Toss the hot carrots with the honey mustard mixture and return to the oven for 8–12 minutes until tender and lightly caramelized.
06 - Serve hot, scraping any glossy dressing from the tray over the carrots. A knife should slide through the thickest piece easily.
07 - Refrigerate cooled leftovers within two hours for up to three days. Reheat in the oven or skillet until hot throughout.

# Good to know:

01 - Includes 0 minutes resting or cooling time.

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