MAPLE GLAZED CARROTS WITH PISTACHIOS AND GOAT CHEESE

 *Serves 8

Ingredients 

2 bunches baby rainbow carrots

2 tablespoons olive oil

1 tablespoon Coombs Maple Syrup

1 tablespoon orange juice

2 teaspoons whole grain mustard

2 cloves of garlic, grated

½ cup chopped pistachios

2 oz. crumbled goat cheese

Kosher salt and pepper

Directions

Preheat oven to 450 ℉. In a small jar, combine olive oil, maple, orange juice, mustard, garlic, and a big pinch of salt and pepper. Shake to emulsify the vinaigrette.   

On a large sheet pan, toss carrots in maple vinaigrette mixture and arrange in a single layer.   

Roast carrots for 15 minutes or until golden brown, turning once. 

Arrange roasted carrots on a platter and top with chopped pistachios and crumbled goat cheese to serve.