Ingredients:
2 lbs rainbow carrots, peeled, washed and dried well
2 tbsp extra virgin olive oil
1 tbsp silan (date syrup, you can use maple syrup or honey alternatively)
1 tsp dijon mustard
1 tbsp zaatar
2 tsp chopped fresh rosemary (optional)
1 tsp sea salt
Freshly ground pepper
Directions:
Preheat oven to 375°F.
Mix together all ingredients and coat on carrots.
Spread on baking sheet (I lined with parchment but probably best to use non stick cooking spray for improved caramelization). Roast for about 45 minutes, turning halfway through, until all carrots are soft and a fork can easily go through.
Erin Eats 