Ingredients
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200g baby carrots
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250g unsalted butter (Vegan Friendly)
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¼ wholegrain mustard
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1 tbs Maple Syrup
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2 tbs Tarragon
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65g chopped dried figs
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1 tsp smoked paprika
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Salt to taste
Directions
When it comes to side dishes it is always good to choose something that is easier to make and that goes well with all the other proteins. These Maple & Mustard Glazed Baby Carrots are super delicious and super easy to make.
Directions
- Wash and clean the carrots, place it in a baking tray, and drizzle with olive oil, salt, and pepper. Bake for 20 minutes at 180 degrees Celsius.
- Place the unsalted butter, wholegrain mustard, honey, smoked paprika, salt, thyme, and chopped figs in a bowl.
- Mix well to combine.
- Place the mixture in a baking paper and shape into a log. Roll and enclose, twisting the ends to seal and refrigerate for 2 hours or 24 hours.
- Remove the carrots from the oven, slice 4-5 pieces of the flavoured butter and place it onto the warm carrots and serve.
