2 bunches thin, multi-colored carrots, tops removed

½ cup Red Duck Sweet Mustard Peppercorn Barbecue Sauce

2 tablespoons pure maple syrup

½ teaspoon fine sea salt

½ teaspoon black pepper

Minced fresh parsley, for serving


1.     Preheat oven to 400℉.

2.     Scrub and dry carrots well, but do not peel. In a large bowl, toss carrots with barbecue sauce, maple syrup, salt, and pepper to coat. Transfer to a large rimmed baking sheet and spread out in a single layer. Roast until tender and well-browned, stirring once or twice, about 30 minutes.

3.     Serve garnished with parsley.

Serves 4.