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.