Orange-Rosemary Roasted Carrots

1. 1

   Preheat oven to 425u00b0F. Line a large rimmed baking sheet with foil; spread carrots on sheet. In a bowl, whisk oil and mustard. Pour over carrots and turn to coat. Sprinkle with salt, pepper and orange zest. Nestle orange slices and rosemary sprig among carrots; drizzle with orange juice. Tightly cover baking sheet with foil; roast until carrots are nearly tender, about 20 minutes.

2. 2

   Remove from oven; drizzle with maple syrup. Roast, uncovered, until lightly caramelized and tender, about 10 minutes longer. Season with more salt, if desired.

* Per serving · 4 servings · Values may vary.

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