Roasted rainbow carrots with maple-mustard glaze and sunflower seeds

by Caitlin Saniga

Rainbow carrots taste just about the same as regular orange carrots, but they add a pretty, colorful pop.

• 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

When I saw these darling organic rainbow carrots at the Roanoke farmers market, I had to have some!

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.

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