The City Magazine Since 1975

Mustard Roasted Carrots

November 2018
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SERVES: 
6
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INGREDIENTS: 

2 Tbs. extra-virgin olive oil
2 Tbs. fresh lemon juice (about 1/2 lemon)
1 Tbs. Dijon mustard
1 Tbs. whole grain mustard
2 garlic cloves, minced
1 Tbs. fresh thyme
Dash of salt
1 lbs. carrots, peeled

DIRECTIONS: 

Preheat the oven to 400°F.

In a bowl, combine the olive oil, lemon juice, mustards, garlic, thyme, and salt. Trim the ends off the carrots and cut them into quarters lengthwise. Toss the carrots with the seasonings.

Spread the carrots on a sheet pan and place it in the oven. Cook for 30 minutes or until the carrots are browning and crisp.

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