Carrots with grain mustard and maple syrup


  • 400g Chantenay carrots
  • 2 tsp vegetable oil
  • Sea salt and black pepper
  • 2 tsp whole grain mustard and
  • 3 tsp maple syrup mixed together


  • 1.Rinse the carrots. Boil or steam for 2 minutes then place on a baking sheet and toss through the oil.
  • 2.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.
  • 3.Return to the oven for a further 3-4 minutes. Serve immediately.