Between sweet potatoes and carrots I think I am having an orange food moment. I also think carrots are the unsung hero of the veggie world. They are always at the grocery store so I feel like they never pop out at you and say HEY I’M SEASONAL AND CUTE! That’s what cherries do. They come around for about a month every year and everyone FREAKS out. Yes cherries are great and deserve their moment in the sun, but carrots will always be there for you.
Anyways, I could rant about that all day… but it’s time to move onto the subject of honey mustard!! When I first tried Tessemae’s Honey Mustard sauce I fell in love! One night I had just gotten carrots from the farmer’s market and decided to coat them in the stuff. They were so amazing I knew I had to recreate them for the blog! I have since put this honey mustard on tons of my veggies and in sauces as well. It has two ingredients: honey & mustard. That’s just how Tessemae’s rolls! All of their products have teeny tiny ingredient lists and it’s so nice to be able to pick up any product and not even worry if it’s going to be healthy or not. I don’t love to rag on the other brands but just google “french’s honey mustard ingredients” and you will see what I mean!
So head to Whole Foods (it’s usually in the produce section by the refrigerated dressings) or order some online and you will be set!!
I love to serve them whole like this but feel free to chop them up!
Oh and did I mention it is organic? Insert heart eyed emoji here!!
The extra drizzle is NECESSARY!
This post is sponsored by Tessemae’s. I was compensated and all opinions are my own. Thank you for supporting Little Bits Of!
Preheat oven to 425 degrees. Peel carrots then brush with honey mustard. Sprinkle salt and pepper on the carrots and place them on a parchment paper lined baking sheet. Roast for 25-30 minutes or until you can easily pierce the thick end with a knife. Drizzle remaining honey mustard on top and serve!