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Maple-Dijon Roasted Carrots and Mushrooms

Photo: Jennifer Causey
Yield

Serves 4 (serving size: about 1 cup)

Look for baby carrots, the small whole carrots with trimmed ends, rather than the rounded snacking carrots. While a container of mushrooms may seem like a lot for this recipe, they will shrink considerably, and concentrate their flavor, when roasted.

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon maple syrup
  • 1/2 teaspoon Dijon mustard
  • 1 (12-oz.) pkg. small carrots with tops, peeled
  • 1 (8-oz.) pkg. cremini mushrooms, halved
  • 2 teaspoons thyme leaves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 83
  • fat 3.7 g
  • satfat 0.5 g
  • monofat 2.5 g
  • polyfat 0.5 g
  • protein 2 g
  • carbohydrate 12 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 197 mg
  • calcium 42 mg
  • sugars 6 g
  • Est. Added Sugars 1 g

How to Make It

  1. Preheat oven to 500°F.

  2. Combine oil, maple syrup, and mustard in a medium bowl. Add carrots and mushrooms; toss to coat. Spread carrot mixture in a single layer on a baking sheet. Bake at 500°F for 15 minutes, stirring once after 10 minutes. Sprinkle with thyme, salt, and pepper.