Roasted Maple & Mustard Carrots

This is the first year that I've tried growing in our poly tunnel over the winter. I planted a variety of carrots called Autumn King at the beginning of autumn and these are the results.

They're a bit tiddly and there weren't many of them as I was a bit eager to dig them up but their flavour is incredible.

I made these as a side dish for my creamy leek and mushroom pie (recipe here), and used carrots as that was what I had growing but you could use the maple and mustard glaze for loads of different seasonal veg, sprouts, Jerusalem artichoke, celeriac, cabbage etc...

I like to serve them with a sprig of fresh rosemary. I prefer this to roasting the rosemary as I like a more subtle taste.

RECIPE: Serves 2 portions as a side dish

INGREDIENTS

• 400g carrots, left whole if baby

• 1 tbsp wholegrain mustard

• 2 cloves garlic, crushed

• 2 tbsp maple syrup

• 2 sprigs fresh rosemary

METHOD

• Preheat oven to 180°c

• Trim the green leaves off the carrots if they're still there, leaving a few centimetres of stump and put them in an oven dish

• In a small bowl, mix together the garlic, mustard and maple syrup

• Pour the mixture over the carrots and give it a good mix to make sure they're all coated

• Roast for around 25minutes giving them a good shake half way thorough

• Serve with a few sprigs of fresh rosemary

HEALTH BENEFITS

• Carrots: Carrots have higher levels of beta-carotene when they have been cooked. The body converts beta-carotene into vitamin A which contributes to bone growth, vision, reproduction and regulating the immune system