Roasted Rainbow Carrots with Maple-Mustard Glaze

Ingredients:

2 bunches (~1-1.5 pounds) rainbow carrots

Olive oil

Kosher or sea salt to taste

1/4 cup pure maple syrup

1 tablespoon grainy mustard

Splash of sherry vinegar

Preparation:

1. Preheat oven to 400 F.

2. Wash and scrub carrots well and slice them in half lengthwise. Lay them, cut side down, on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt.

3. Roast carrots for 30-35 minutes, until soft and lightly browned.

4. While carrots are roasting, combine maple syrup and mustard in a small saucepan over medium heat. Heat until the mixture just starts to simmer. Remove and stir in a splash of sherry vinegar. Set aside.

5. About 2 minutes before carrots have finished roasting, drizzle maple-mustard glaze on top of them. Continue cooking until carrots are done.

http://cltampa.com/dailyloaf/archives/2010/09/28/roasted-rainbow-carrots-with-maple-mustard-glaze-recipe