3 bunches Dutch carrots
¼ cup maple syrup
2 Tbsp wholegrain mustard
2 Tbsp olive oil
salt and pepper to taste
- Trim feathery tops from carrots leaving about 1 1⁄2 cm of stalk attached. Peel the carrots. Add to a stockpot of boiling, salted water. Boil for about 5 minutes, or until just tender. Drain. Transfer to a large roasting pan lined with baking paper.
- Whisk syrup, mustard and oil in a jug. Pour over carrots. Toss to coat. Season with salt and pepper.
- Cook in a hot oven (200C), turning halfway, for about 30 minutes, or until caramelised.
- Serve on a platter.