Ingredients with Measurements:
- 2 lbs of carrots, peeled and sliced into 1-inch pieces
- 2 tbsp of olive oil
- 2 tbsp of Dijon mustard
- 2 cloves of garlic, minced
- 1 tsp of honey
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, whisk together the olive oil, Dijon mustard, minced garlic, honey, salt, and pepper.
3. Add the sliced carrots to the bowl and toss until they are well coated with the mustard-garlic mixture.
4. Spread the carrots out in a single layer on a baking sheet.
5. Roast the carrots in the preheated oven for 20-25 minutes or until they are tender and caramelized.
6. Remove the baking sheet from the oven and transfer the roasted carrots to a serving dish.
7. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
5. Temperature:
400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 18g
Protein: 2g
Fiber: 5g
Sugar: 9g
Substitutions for ingredients:
- You can use any type of mustard you prefer, but Dijon mustard works best in this recipe.
- If you don't have honey, you can substitute it with maple syrup or agave nectar.
Variations:
- You can add other vegetables to the mix, such as parsnips, sweet potatoes, or Brussels sprouts.
- You can sprinkle some grated Parmesan cheese over the roasted carrots before serving.
- You can add some chopped nuts, such as pecans or walnuts, for extra crunch.
Tips and tricks:
- Make sure to slice the carrots into even-sized pieces so they cook evenly.
- If you like your roasted carrots to be more caramelized, you can broil them for the last 2-3 minutes of cooking.
- You can prepare the mustard-garlic mixture in advance and store it in the fridge until you're ready to roast the carrots.
Storage instructions:
Leftover roasted carrots can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat the roasted carrots, place them in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve the roasted carrots in a rustic wooden bowl or on a platter with some fresh herbs for garnish.
Garnishes:
Fresh parsley, chopped nuts, grated Parmesan cheese, or a drizzle of balsamic glaze.
Pairings:
These roasted carrots go well with roasted chicken, grilled steak, or baked salmon.
Suggested side dishes:
Mashed potatoes, roasted Brussels sprouts, or a simple green salad.
Troubleshooting advice:
If the carrots are not caramelizing enough, you can increase the oven temperature to 425°F and roast them for an additional 5-10 minutes.
Food safety advice:
Make sure to wash the carrots thoroughly before peeling and slicing them. Store leftovers in the fridge within 2 hours of cooking.
Food history:
Roasting vegetables has been a popular cooking method for centuries, dating back to ancient Rome. Carrots were first cultivated in Afghanistan over 1,000 years ago and were brought to Europe in the 14th century.
Flavor profiles:
The mustard-garlic mixture adds a tangy and savory flavor to the sweet and earthy carrots.
Serving suggestions:
Serve these roasted carrots as a side dish for a family dinner or as a festive side dish for a holiday meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A