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Preheat the oven to Slice your rainbow carrots in half and place them on a baking sheet. Drizzle the olive oil on top. Add salt and pepper. Roast them for 25-30 minutes or until fork tender.
In a small bowl, add the dijon mustard, maple syrup, and a pinch of salt. Mix until combined. Taste to adjust seasoning. Want it sweeter? Add more maple syrup? Want it more tangy? Add more dijon mustard. If the sauce needs to be thinned out, add a splash of water and mix well.
Once the carrots are done roasting, place them on a large plate or serving tray and drizzle them with the sauce. Add chopped parsley if desired for garnish. Serve while warm!