Ingredients
1 1/2 lb rainbow carrots
60 grams whole grain mustard
40 grams Dijon mustard
30 grams maple syrup
30 grams olive oil
2 tsp garlic powder
1 tsp salt
Serves 4-5
Instructions
Preheat the oven to 400 f.
Slice the carrots into thin strips about 3 inches long and place them into a Dutch oven (oven safe pot with a lid).
In a bowl combine the rest of the ingredients. Stir well, then pour all but a few tablespoons of the sauce onto the carrots. Toss to coat evenly, then put the lid on and place in the oven.
Bake for about an hour, or until the carrots are cooked.
Remove from the oven, stir, and let cool slightly. Right before serving, add the rest of the sauce.
