2 Tbs. extra-virgin olive oil
2 Tbs. fresh lemon juice (about 1/2 lemon)
1 Tbs. Dijon mustard
1 Tbs. whole grain mustard
2 garlic cloves, minced
1 Tbs. fresh thyme
Dash of salt
1 lbs. carrots, peeled
Preheat the oven to 400°F.
In a bowl, combine the olive oil, lemon juice, mustards, garlic, thyme, and salt. Trim the ends off the carrots and cut them into quarters lengthwise. Toss the carrots with the seasonings.
Spread the carrots on a sheet pan and place it in the oven. Cook for 30 minutes or until the carrots are browning and crisp.
Emmy-nominated TV host, cookbook author, and Charleston native Ali Rosen shares her pro tips for easy potluck meals to-go
