1. Louise at Cake and Calico

    What a great idea adding mustard. I do a whole tray of veggies (carrot/parsnip/courgette/aubergine/onions) for roasting with honey, herbs and soy sauce but I’ve never tried adding mustard. Thank you for the inspiration!

    April 25, 2013


  2. FashionEdible

    This looks absolutely delicious! And sadly, I never realized there were multi-colored carrots! Love learning new things!

    April 25, 2013


  3. Irina @ wandercrush

    Hi Sonia! Haven’t left you a comment in a while, but I’m back with a blog of my own now!
    Anyway, these carrots look beautiful. Carrots were one of the very few foods I hated as as kid, but miraculously have warmed up to just in the past few years. So glad I’ve gotten over it, because recipes like this are worth enjoying :)

    April 25, 2013


  4. Jenny @ Paleofoodiekitchen

    Wow 2 lbs of carrots! =) I like how you used the multicolor ones, makes them so much fun to eat ;)

    April 25, 2013


  5. David Jones

    I was looking for health related website to review many issue. Now I’ve found your blog site with lots of amazing information. You did really excellent work. I’ll read your blog regular basis.

    April 26, 2013


  6. Val in MN
    Val in MN

    OMG, these look So good! I was already roasting a chicken, so I doubled the glaze recipe. and poured it over carrots, potatoes and pearl onions. My anti-veggie carnivores scarfed it right down! Thank-you!

    April 27, 2013


  7. Mike @TheIronYou

    I made these last night: AMAZEBALLS!!!!! You know how much I love Dijon Mustard but my oh my these carrots exceed my expectations.
    Not as pretty as yours but so damn good! (Oh, am I allowed to say damn in a comment?) ;)

    July 11, 2013


  8. martha

    Hi,I don’t like rosemary herbs ,what can I use instead? also I don’t like sage what can I replace it with? Thank You

    September 8, 2013


  9. Lindsay

    I have to tell you- I don’t really like carrots too much… UNTIL NOW! I think I may have also eaten about a pound of carrots in the last two weeks. I’ve made these 3 times now- even one batch to service dinner guests! I am using a local honey I bought recently infused with rosemary and figs – it is divine. Thanks for this recipe- it’s a KEEPER!

    October 20, 2013



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