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.

How to Make It

Step 1

Preheat oven to 500°F.

Step 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.

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