Too often I overlook my side dishes, which is a tragedy I am trying to overcome. I decided to add some oomph to roasted carrots by dressing them in creamy mustard before cooking. The result was quite satisfying, and added lots of flavor without a bunch of unhealthy ingredients or effort.
1 lb. carrots, sliced on the bias into 2 in. sticks
2 tbsp. Creamy Dijion Mustard
½ tbsp. olive oil
Pinch of salt
Preheat oven to 400°F.
Peel and slice carrots into ½ inch thick sticks. Toss with mustard, olive oil, and salt, and arrange in a baking dish. Roast for 20 minutes, until carrots are tender but not mushy. Serve immediately.