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Ingredients
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2 bunches baby (Dutch) carrots, trimmed, peeled
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20g butter, melted
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2 garlic cloves, crushed
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1 tablespoon wholegrain mustard
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2 teaspoons finely chopped fresh rosemary leaves
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1/3 cup maple syrup
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Fresh rosemary leaves, to serve
Method
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1Preheat oven to 200°C/180°C fan-forced. Place carrots in a ceramic baking dish. Combine butter, garlic, mustard, rosemary and maple syrup in a jug. Pour over carrots. Turn to coat. Bake for 25 minutes, turning halfway, or until tender. Top with rosemary leaves. Serve.
Source: taste.com.au
