Kevin at closet cooking is great! I make his recipes all the time and always know they’re going to be good. This recipe takes regular carrots (let’s face it – carrots are usually B-O-R-I-N-G!) to a glorious level when tossed in a sweet and tangy Asian maple syrup sauce.

2 lbs carrots, well scrubbed or peeled
2 TBSP oil, such as grapeseed, canola or vegetable
2 TBSP maple syrup
1/2 TBSP grainy mustard
1/2 TBSP dijon mustard
1/2 TBSP white miso paste
1/2 TBSP rice vinegar
2 tsp soy sauce 
1 small clove garlic, grated
1 TBSP parsley, chopped

Toss the carrots in half of the mixture of the oil, maple syrup, mustards, miso, vinegar, soy sauce and garlic.

***The sauce can be made in advance and refrigerated the day before.

Arrange the carrots in a single layer on a baking sheet, and bake in a preheated 400 degree F oven until tender and lightly golden brown, about 20-30 minutes, turning half way through, before tossing them in the remaining glaze and serving.