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Day 2 of your Paleo Thanksgiving meal plan is a side dish that won’t disappoint, maple mustard roasted carrots. You can find these full sized rainbow carrots at most any grocery store that carries organic produce. Funny story, I picked a bunch up at Sprouts (my favorite local organic grocer) and it literally looked like I had a small tree in my basket with the amount of greens still on the top of these carrots. If you find yourself in that situation, your friendly produce man will gladly cut them off for you. I’ll remember that next time.

I mentioned in another post the nutritional value of these beautiful, yet nutritious, rainbow carrots. I’ll share it again here:

Carrots are jammed with a wealth of nutrients, and medium-sized sticks are only 25 calories. Standard orange carrots contain vitamin A, and the other hued carrots are equally healthy. Here’s a brief break-down:

• Orange: Beta and alpha carotene pigment. This promotes vitamin A production by the body, which is essential for healthy eyes.
• Purple: Anthocyanin, beta and alpha carotene pigment. Purple carrots typically have an orange core, and their pigment-related nutrients may provide additional vitamin A and prevent heart disease.
• Red: Lycopene and beta-carotene pigment. Lycopene is the same red pigment that gives tomatoes their deep color and is linked to a lower risk of certain cancers, such as prostate cancer.
• Yellow: Xanthophykks and lutein. Both are linked to cancer prevention and better eye health.
• White: The nutrients don’t come from the pigment but from the fiber, which promotes healthy digestion.
  

  SOURCE: HTTP://HEALTHLAND.TIME.COM/2013/08/20/EAT-THIS-NOW-RAINBOW-CARROTS/

Let’s talk about the flavors in this recipe. The maple mustard glaze is both sweet, with a hint of tangy, and becomes a nice caramelized glaze when roasted. Then add a hint of dill and these maple mustard roasted carrots are probably one of my new favorite side dishes. Skip the plain roasted carrots, or the carrots glazed in unhealthy brown sugar and give these a shot. I promise you they won’t disappoint!

Here’s the FULL Wanderlust and Wellness Thanksgiving Meal Plan:

• Tuesday, November 1st – Apple Cranberry Spinach Salad
• Wednesday, November 2nd – Maple Mustard Roasted Carrots
• Thursday, November 3rd – Parmesan Mashed Potatoes
• Friday – November 4th – Orange Cranberry Sauce
• Saturday, November 5th – Paleo Dinner Rolls & Mini-Pumpkin Pies
• Sunday, November 6th – Butternut Sausage Stuffing
• Monday, November 7th – Roasted Mushrooms and Green Beans 
• Tuesday, November 8th – Smashed Sweet Potatoes with Maple Aioli
• Wednesday, November 9th – Bone Broth Gravy
• Thursday, November 10th – Maple Herb Turkey
• Friday, November 11th – Apple Galette with Whiskey Whip Cream

I’ll also be posting a full shopping list and meal planner on Saturday, November 12th.

Maple Mustard Roasted Carrot Recipe:

Maple Mustard Roasted Carrots

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• Author: Jennifer Shreckengost
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• Yield: 4 1x

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Ingredients

• 2 bunches of full size rainbow carrots (about 16 carrots)
• 1 tbsp. coconut oil
• 1/4 tsp. pink Himalayan salt
• 1/4 tsp. ground black pepper
• 1/4 tsp. fresh dill (chopped)
• Glaze:
• 1/3 cup whole grain dijon mustard
• 1/3 cup pure maple syrup
• 1 tbsp. apple cider vinegar
• 1 1/2 tsp. minced garlic
• 1/4 tsp. pink Himalayan salt
• 1/4 tsp. ground black pepper
• 3 tbsp. bacon fat
• 1/4 tsp. turmeric powder

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Instructions

1. Preheat oven to 400 degrees F.
2. Cut the green tops off of the carrots but leave the skin on. Wash and pat dry. Lay flat on a lined baking sheet.
3. Melt coconut oil, add in salt, pepper, and dill, mix to combine. Brush oil and seasoning mixture onto carrots coating heavily.
4. Roast in oven for 30 minutes.
5. While carrots are roasting, prepare glaze. Add all glaze ingredients to a small saucepan and heat on low, stirring occasionally.
6. After 30 minutes, remove carrots from oven and brush glaze over carrots, coating heavily. Place back into the oven for an additional 10 minutes.
7. Remove from oven, sprinkle with additional fresh, chopped dill weed and serve.

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