Orange-Rosemary Roasted Carrots

• 1 pound slender young carrots, scrubbed, halved lengthwise if large, greens trimmed to 2 inches above carrot tops
• 2 tablespoons olive oil
• 1/2 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 1 teaspoon finely grated orange zest
• 2 thin orange slices, seeds removed
• 1 large sprig rosemary
• 1/4 cup fresh orange juice
• 1 tablespoon pure maple syrup

1. Preheat oven to 425u0b0F. Line a large rimmed baking sheet with foil; spread carrots on sheet. In a bowl, whisk oil and mustard. Pour over carrots and turn to coat. Sprinkle with salt, pepper and orange zest. Nestle orange slices and rosemary sprig among carrots; drizzle with orange juice. Tightly cover baking sheet with foil; roast until carrots are nearly tender, about 20 minutes.
2. Remove from oven; drizzle with maple syrup. Roast, uncovered, until lightly caramelized and tender, about 10 minutes longer. Season with more salt, if desired.

carrots, olive oil, mustard, kosher salt, orange zest, orange slices, rosemary, orange juice, maple syrup

Taken from www.myrecipes.com/recipe/orange-rosemary-roasted-carrots (may not work)