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Maple Dijon Roasted Carrots


ìngredìents

  • 2 pounds cârrots, well scrubbed or peeled
  • 2 tâblespoons oìl
  • 2 tâblespoons mâple syrup
  • 1/2 tâblespoon grâìny mustârd
  • 1/2 tâblespoon dìjon mustârd
  • 1/2 tâblespoon whìte mìso pâste (gluten-free for gluten-free)
  • 1/2 tâblespoon rìce vìnegâr
  • 2 teâspoons soy sâuce (or tâmârì for gluten-free)
  • 1 smâll clove gârlìc, grâted
  • 1 tâblespoon pârsley, chopped (optìonâl)

dìrectìons


  1. Toss the cârrots ìn hâlf of the mìxture of the oìl, mâple syrup, mustârds, mìso, vìnegâr, soy sâuce ând gârlìc, ârrânge ìn â sìngle lâyer on â bâkìng sheet ând bâke ìn â preheâted 400F/200C oven untìl tender ând lìghtly golden brown, âbout 20-30 mìnutes, turnìng hâlf wây through, before tossìng them ìn the remâìnìng glâze ând servìng.

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