Spices, dijon, maple, walnuts, and celery leaves all go together very well and all taste great on carrots so here we are! This recipe will make 4-6 servings depending on how big your serving size is. Ovens do differ so timing may differ. Tis took far longer in this oven than I think it would have taken in my last oven.

Ingredients for around 5 servings.

1 1//2 pounds carrots – peel if not organic. You can cut however you like but that will affect cooking time. I cut mine longways.

1 Tablespoon Dijon (I used Amaro Brand)

1 teaspoon ground yellow mustard

1 teaspoon ground coriander

1 teaspoon fennel seeds

2 Tablespoons maple syrup

1 orange – the fresh squeezed juice and zest separate

2 garlic cloves – ground to paste

2 Tablespoons butter – room temperature ( doesn’t matter if salted or not you adjust to your liking)

2 Tablespoons extra virgin olive oil

sea salt – to taste

pepper (of your choice) – to taste (I used one small dried Calabrian crushed)

2 Tablespoons walnuts – ground

2 loose Tablespoons – celery leaves – chopped

Directions

Preheat oven to 450 degrees F.

Lay the carrots in a single layer on baking sheet(s) and set to the side.

In a small mixing bowl mix together the mustards, coriander, fennel seeds, maple syrup, orange juice, garlic, butter, oil, pepper, salt. Mix well. Spoon this mixture evenly over the carrots.

Put them on the middle rack. In my oven this took a total of 45 minutes to be done. I put mine in for 35 minutes and turned them over and cooked them another ten minutes for a total of 45 minutes.

Finished them with the walnut crumbs, orange zest, and the celery leaves.

Tasty and something different!

Enjoy!!!