by Caitlin Saniga
- 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
- 1 tablespoon Dijon mustard
- 2 tablespoons toasted sunflower seeds
- chopped parsley for garnish
Preheat the oven to 475 degrees.
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 and mustard. 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.
Makes 4 servings.