This colorful, healthy dish is as easy to make as it is flavorful. Shop your local Farmer’s Market to find fresh organic carrots with their tops still on. Your taste buds and guests will thank you!
2 bunches of organic carrots with tops (10-12 carrots total)
2 tablespoons stone ground mustard
3 tablespoons organic honey
1 tablespoon olive oil
½ teaspoon salt
¼ cup chopped fresh parsley
Preheat oven to 400 degrees F. Cut off all but 2 inches of greens from tops of carrots and trim ends. Scrub and peel. Place on a parchment lined baking sheet.
In a small bowl whisk together mustard, honey, olive oil and salt. Pour half of mixture over carrots and use your hands or a pastry brush to thoroughly coat carrots.
Bake for 15-20 minutes or until tender. Remove from oven and drizzle with the remaining honey mustard mixture. Sprinkle with chopped parsley and serve.
Lori Rodgers – Lori’s passion for food and fine dining began at an early age. She started reading Gourmet at 8, and was fortunate to have a father who included her in his travels to cites across the US, often frequenting restaurants she had read about in the magazine. After studying hotel and restaurant management at FSU for two years and thoroughly enjoying the summer program in Switzerland, she graduated with a degree in International Business with a minor in Spanish. Lori owned and operated the family business, Bert Rodgers Schools of Real Estate for 25 years, indulging her cooking hobby by whipping up meals for family and friends on the weekends. She has two teenagers who have adopted a vegan lifestyle, adding a new challenge to Lori’s cooking repertoire. Lori recently sold the business and is embarking on a new chapter and new career, returning to her true calling, cooking and exploring the multifaceted world of food!