 Summary
What a nice change from green bean casserole, and they are healthier for you. See the magic of carrots has already made your eyesight better...you found this recipe. LOL
Cookware used in Recipe
 9X13 Bake and Roast Pan View
Prep Time
10 Minutes
Servings
2 - 4
Homemade Mustard / makes about 1 ½ cups
I had a hard time locating brown mustard seeds, but you can substitute up to half the yellow for brown if you’d like. Be warned though, your mustard will be spicier.
⅓ cup yellow mustard seeds ½ cup apple cider vinegar ½ cup water 1 garlic clove ½ teaspoon salt ½ teaspoon turmeric
Place the mustard seeds in a bowl and add to it the vinegar and water. Let stand at room temperature, covered, for a day. Place everything into a food processor and process until mustard is to your desired consistency. Store covered in the fridge for 3-4 weeks.
Mustard Roasted Carrots / serves 3-4
1 bunch carrots, scrubbed and green tops chopped off olive oil, about 1-2 tablespoons 2 tablespoons homemade mustard salt to taste handful of parsley, roughly chopped
Preheat oven to 425o F.
Combine the olive oil, mustard, and salt and toss with the carrots. Spread the carrots out in a large baking pan and roast for 20-25 minutes, or until the ends just start getting crispy. Sprinkle with parsley and serve warm. |
