RECIPES WHAT THE CHEFS SAY
Serves 6
500g Chantenay carrots
2 tsp vegetable oil
Sea salt and black pepper
2 tsp whole grain mustard and
3 tsp maple syrup mixed together
Method
Rinse the carrots. Boil or steam for 2 minutes then place on a baking sheet and toss through the oil. Season well and bake in a hot oven at 230c 450f gas mark 8 until golden - approximately 10 minutes. Then coat the carrots using a brush with the mustard mixture. Return to the oven for a further 3-4 minutes. Serve immediately.
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