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Glazed Baby Carrots

Ingredients:

•  2 lbs. Baby Carrots
• 4 Tbsp Maple Syrup, Divided
• 2 Tbsp Whole Grain Mustard, Divided
• 1 Tbsp Olive Oil
• 4 Tsp Dijon Mustard, Divided
•  2 Garlic Cloves, Minced
• ½ Tsp Dried Thyme (plus fresh thyme sprigs for serving)
•  ¼ Tsp Salt
• Black Pepper
• Pine Nuts
• Goat Cheese, Crumbled

Instructions:

1. Preheat oven to 425°F
2. Rinse and dry your carrots and slice them lengthwise in half. Add the carrots to a large bowl.
3. In a small bowl, whisk together olive oil, 2 tablespoons of maple syrup, 1 tablespoon of whole grain mustard, and 2 teaspoons of Dijon mustard. Pour the glaze over the carrots.
4. Add garlic, thyme, salt and pepper to the bowl and toss the carrots until well coated.
5. Prepare your baking pan by lining it with parchment paper or greasing it with non-stick cooking spray. Using tongs or a slotted spoon, transfer the carrots to the pan. Make sure the carrots are all on one even layer. Place the pan in the oven and roast for 25-30 minutes or until the carrots are tender.
6. While the carrots are cooking, toast your pine nuts in a small, dry skillet for about 5 minutes. Stir frequently until golden brown and fragrant. You won’t need to add any oil as pine nuts release their own oil when heated.
7. Once the carrots are done roasting, whisk the remaining 2 tablespoons of maple syrup, 1 tablespoon of whole grain mustard, and 2 teaspoons of Dijon mustard together and drizzle over the carrots. Toss and top with crumbled goat cheese and toasted pine nuts.