I am a huge fan of roasted vegetables, especially root vegetables. Carrots, potatoes, beets, rutabagas, sweet potatoes, turnips, and the list goes on. Roasting highlights almost every dimension in root vegetables’ flavor profile, but this cooking method really pulls out the rich sweetness hidden inside. As you can probably tell by the recipe posts on Fig + Cotton, I love side dishes. When I cook a meal for family and friends, I tend to go a bit overboard on the amount of side dishes I prepare. I just can’t help it. Luckily, carving up some fresh seasonal veggies and throwing them in the oven with a little seasoning can easily be a show-stopping side.
Today, I bring you honey mustard roasted carrots. This recipe could easily be adapted for any root vegetable, but with Easter around the corner, I couldn’t resist this simple, yet flavorful, take on “bunny food.” This would be a great addition to your Easter feast, and even your pickiest guest won’t shy away from seconds.
Recipe: Honey Mustard Roasted Carrots (inspired by this recipe)
2 pounds of carrots, peeled and sliced (feel free to use any color you can find)
3 tbsp extra virgin olive oil
3 tbsp honey
2 tbsp dijon mustard
1 tbsp fresh thyme leaves
2 cloves of garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked pepper
Directions
Preheat oven to 425 degrees.
Mix olive oil, garlic, dijon mustard, honey, salt, and pepper in a large bowl. Whisk until well combined. The sauce will look like a very dense honey mustard vinaigrette.
Toss in your sliced carrots. With your hands, mix in the carrots with your glaze ensuring that the carrots are evenly covered.
Line a shallow baking dish with parchments paper. Spread out the carrots onto the baking sheet in one even layer.
Place into preheated oven and bake for 25 minutes, turning at least once, until the carrots are tender and beginning to brown.
Enjoy!
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