Mustard Roasted Carrots

When I was in my formative years and ChefMom would ask what I wanted for supper, I can pretty much guarantee that I almost always said "squash and onions," and "carrots."

But not just any old carrots; ChefMom always made Southern carrots that were coated in lots of brown sugar and butter. Mmmmmm. Droolz.

As I got older, I realized that vegetables are happiest when they're roasted. Not microwaved. Not frozen. Not steamed, or boiled. Roasted.

So this is my attempt to recreate ChefMom's bomb ass Southern carrots. Success.

2 tbsp olive oil
2 tbs whole-grain mustard

1 1/2 tsp brown sugar
1/2 tbsp apple cider vinegar
1 lb of carrots, cut up
Salt and pepper to taste

  1. Preheat that oven to 400.
  2. Whisk together the oil, mustard, brown sugar, vinegar, salt, and pepper; add in the carrots and toss 'em up. Throw that mess on a cookie sheet and roast for about 35-40 minutes. 


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