Zanahorias asadas con glaseado de miel y mostaza

Ingredientes

• 12-15 medium carrots, (multicolour or orange)
• 2 tbsp olive oil, (extra virgin)
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp fresh rosemary, (finely chopped)
• 2 cloves garlic, (minced)
• 1/2 tsp sea salt
• 1/2 tsp freshly ground pepper
• 2 tbsp fresh parsley (chopped, for garnish)

Preparación

1. 1

   Preheat oven to 425°F.

2. 2

   Scrub the carrots and peel if necessary. Cut larger ones in half lengthwise so that carrots are of uniform sizes and place them in a large bowl.

3. 3

   In a separate container, whisk olive oil, minced garlic, rosemary, mustard, honey, salt and pepper. Whisk to combine and pour all but 2 tablespoons over carrots, coating evenly, making sure they are all well-coated. Set aside the 2 tablespoons to drizzle over the carrots once they're roasted.

4. 4

   Arrange in a single layer in a parchment paper-lined baking sheet. Avoid having them touch each other. Use two baking sheets if necessary.

5. 5

   Roast in the oven for 20-25 minutes, turning occasionally until tender and just beginning to brown.

6. 6

   Garnish with the 2 tablespoons of honey-mustard sauce you saved previously. Add freshly chopped parsley and sprinkle with extra freshly ground pepper and salt before serving.