Roasted Glazed Carrots

Here is another recipe inspired by a dish I love at Redstone.  These are so sweet and buttery, I could eat them for dessert. A great way to make carrots less healthy.  :-)

 

Glazed Carrots

Recipe adapted from Martha Stewart 

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 3 tablespoons spicy mustard
• 3 tablespoons packed light-brown sugar
• 1/8 teaspoon cocoa powder
• 1 tablespoon cider vinegar
• 2-3 pounds medium carrots, cut into 2 1/2-inch pieces
• Coarse salt and ground pepper to taste
• 2 tablespoons unsalted butter

Directions:

1. Preheat oven to 450 degrees, with rack in middle. Line a baking sheet with tinfoil, and spray generously with non-stick spray.
2. In a small bowl, whisk together oil, mustard, brown sugar, cocoa powder, and vinegar. 
3. Toss carrots with mustard mixture. Season with salt and pepper. 
4. Arrange vegetables in a single layer and roast until they are beginning to brown and are tender when pierced with a knife, about 30 minutes, stirring halfway through. 
5. Stir in butter and serve warm.