Sweet, tangy and sticky in the best way. Roasted carrots get a glaze of maple syrup and mustard in the last few minutes, so they caramelize without burning. They go with just about everything on the table.

Serves: 6 to 8 | Prep: 10 min | Cook: 30 min

Ingredients

• 2 lb carrots, peeled and halved lengthwise (or cut in half crosswise, then halved if thick)
• 3 tbsp olive oil
• 3 tbsp maple syrup
• 2 tbsp whole grain mustard
• ½ tsp salt
• ¼ tsp black pepper
• Chopped fresh parsley or thyme, to finish (optional)

Method

1. Heat the oven to 425°F and line a large sheet pan with parchment.
2. Toss the carrots with the olive oil, salt and pepper and spread them in a single layer.
3. Roast for 20 minutes, until starting to brown.
4. Whisk together the maple syrup and mustard. Pour it over the carrots, toss to coat and roast for another 8 to 10 minutes, until glossy and caramelized at the edges.
5. Scatter over the herbs and serve warm.

Notes

• Make ahead: cut the carrots a day ahead and refrigerate. Roast and glaze them on the day.
• Don’t crowd the pan: use two pans if needed so they roast and don’t steam.