2 pounds carrots, well scrubbed or peeled
2 tablespoons oil
2 tablespoons maple syrup
1/2 tablespoon grainy mustard
1/2 tablespoon dijon mustard
1/2 tablespoon rice vinegar
2 teaspoons soy sauce (or tamari for gluten-free)
1 small clove garlic, grated
Toss the carrots in half of the mixture of the oil, maple syrup, mustards, vinegar, soy sauce and garlic.
Arrange in a single layer on a baking sheet and bake in a preheated 400F/200C oven until tender and lightly golden brown, about 20-30 minutes, turning half way through, before tossing them in the remaining glaze and serving.