Produce as glorious as a giant bunch of multi-colored carrots doesn’t require an elaborate preparation. Here, slicing the carrots only lengthwise makes for a beautiful presentation, and the simple maple-mustard glaze dresses the dish up with just a bit of additional festivity. This recipe comes to us from Caitlin and Sarah of So Hungry I Could Blog.
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1 pound rainbow carrots, scrubbed, trimmed and halved lengthwise
1 teaspoon olive oil
1/4 teaspoon salt
1/2 tablespoon butter
2 teaspoons maple syrup
2 tablespoons toasted sunflower seeds
chopped parsley for garnish
Preheat the oven to 475F.
In a shallow baking dish, toss the carrots with oil and salt to coat. Roast in the oven for 10 minutes.
Heat the butter in a small saucepan until golden brown, remove from heat and add the maple syrup. Drizzle over the carrots and shake pan to coat. Return to the oven and continue to roast for another 8 minutes, or until brown and tender.
Arrange the carrots on a serving plate and top with sunflower seeds and parsley. Serve immediately.