Instructions

• Preheat your oven to 425°F (220°C) and line a large, rimmed baking sheet with parchment paper for easy cleanup.
• In a small bowl, whisk together the 2 tablespoons of olive oil, 2 tablespoons of maple syrup, 1 tablespoon of Dijon mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until the mixture is smooth and well combined.
• Place the peeled carrots on the prepared baking sheet and pour the maple-Dijon glaze over them. Use your hands or a spatula to toss the carrots thoroughly until they are evenly coated on all sides.
• Arrange the carrots in a single, even layer on the baking sheet, ensuring they are not crowded, which will help them roast instead of steam.
• Roast the carrots in the preheated oven for 20-25 minutes, tossing them once halfway through the cooking time. They are done when they are tender enough to be easily pierced with a fork and the edges have begun to caramelize and brown.
• Transfer the roasted carrots to a serving platter, sprinkle with 1 tablespoon of freshly chopped parsley, and serve immediately while hot.