|10 min||30 min||40 min||4|
|908 gm||Carrots (peeled)|
|1 tbsp||Parsley, fresh (roughly chopped)|
|2 tbsp||Butter, grass fed, unsalted (melted)|
|1/2 tsp||Whole grain mustard|
|1/4 tsp||Vanilla extract, pure|
|1 tsp||Garlic powder|
|1 tsp||Apple cider vinegar|
|1/2 tsp||Sea salt|
|1/2 tsp||Black pepper|
Preheat oven to 400F.
In a small bowl, whisk together all ingredients except carrots. Whisk until carrots are completely coated.
Toss coated carrots and sauce mixture together in a baking dish or on a baking sheet lined with parchment paper.
Bake for 30 minutes, until browned and tender. Stir after 15 minutes.
Remove from oven and sprinkle with fresh parsley.