Mustard Roasted Carrots
- 1 Bunch of carrots, scrubbed and green tops chopped off
- Olive oil, about 1-2 tablespoons
- 2 Tablespoons Dijon Classique Mustard
- Salt to taste
- Handful of parsley, roughly chopped
Preheat oven to 425F.
Combine the olive oil, mustard, and salt and toss with the carrots. Spread the carrots out in a large baking pan and roast for 20-25 minutes, or until the ends just start getting crispy. Sprinkle with parsley and serve warm.