1 pound carrots, peeled
2 tablespoons avocado oil
2 tablespoons maple syrup
1/2 tablespoon grainy mustard
1/2 tablespoon dijon mustard
1 tablespoon balsamic vinegar
1 shallot, peeled, sliced thin and separated into rings
1 tablespoon fresh dill, chopped, divided
Preheat oven to 400* degrees
In a small bowl whisk together the avocado oil, maple syrup, both mustards, and balsamic vinegar until emulsified. Stir in 1/2 of the fresh dill.
Place carrots on a baking sheet sprayed with non-stick cooking spray.
Drizzle half of the maple mustard mixture over carrots and toss to coat. Sprinkle the shallot rings over carrots.
Place carrots in preheated oven and roast for 30 – 40 minutes depending on the size of the carrots (until carrots are tender and starting to turn golden brown). Turn carrots halfway during the cooking time.
To serve drizzle carrots with remaining maple mustard mixture and garnish with remaining dill.
Keywords: carrots, dijon mustard, grainy mustard, dill, maple syrup, roasted, shallot, side dish