| 10 | 40 | 187 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 4 |
| 908 gm | Carrots (peeled) |
| 1 tbsp | Parsley, fresh (roughly chopped) |
| 2 tbsp | Honey |
| 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.
| Vegetables | 3.4 |
