As the name suggests, these are carrots with honey and mustard. It’s not a trick. My creative genius with naming my recipes is obviously dwindling. Anyway, I found loads of beautiful, colourful carrots at the markets this morning while I was on the hunt for cauliflower. Great find on the carrots, meanwhile the cauliflower was $8 a head. I $hit you not. It wasn’t even gold plated or blessed by a unicorn, it was just organic cauliflower. Off their faces. No cauliflower for me. Lucky for you though, you got a cracking carrot recipe.
12 carrots (I used a mix of orange, purple & yellow ones because they were pretty)
1 tbs seeded mustard
1 tbs honey
1/4 cup oil (coconut/olive/macadamia/melted butter/ghee)
Good crack of salt & pepper
Preheat your oven to 200C. In a bowl mix the honey, mustard & oil until well combined. Chop your carrots however you fancy, I did mine in big chunks. That’s a chef-fy term, ‘chunks’, very descriptive & accurate. Toss the carrots in a big baking tray, pour over the mustard mix & bake those bad boys for 40-50 mins depending on the size of your ‘chunks’. You can serve these hot out of the oven as a side dish to whatever you fancy or allow to cool then toss through some rocket, walnuts & goats cheese and right there you’ve got a banging salad. Enjoy.1