As I sat in my chair one evening, carrots popped in to my head. That’s rather odd, because as a general rule, I don't care for cooked vegetables. I do enjoy the grilled squash and zucchini that come with my favorite dish at our local Mexican restaurant. That made me think that maybe I would like roasted carrots. I decided to try roasted carrots with the molasses mustard as a glaze. I wanted some firmness to my carrots. Mushy carrots would be a turn off to me. I settled on 25 minute initial cook time and they were perfect. My plan was always to share most of the carrots with someone who would really enjoy them, but I had to try them too. What a pleasant surprise. I liked them! I can see this dish being a favorite at future family get-togethers.
Roasted Carrots with Molasses Mustard Glaze
by Sharyl W.
2 bunches of whole, unpeeled carrots, with trimmed tops
1/2 white onion cut into large slices (or red or yellow)
3 Tablespoons of lemon olive oil (or unflavored olive oil or canola oil)
2 teaspoons kosher salt
1 teaspoon freshly ground coarse black pepper
4 Tablespoons of Jay D's Louisiana Molasses Mustard – use more or less to suit your taste
3 Tablespoons fresh chopped parsley
Preheat oven to 400°F.
Wash the carrots and trim the tops. Place the carrots on a cookie sheet and add the olive oil, salt, pepper and onion. Toss well, and then spread out the carrots and onions. Bake for about 25 minutes, until some browning is seen. Remove tray from oven and brush carrots and onions with the Louisiana Molasses Mustard. Return to oven for a few more minutes. Garnish with fresh parsley and serve warm.
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