In my house, we eat a whole lot of carrots. You will always find cut carrots in our refrigerator for snacking on, and I also like to serve them as a side with pasta or rice dishes. This recipe truly brings out the best in carrots!
Steam carrots until slightly tender (about 8 minutes).
Remove from heat immediately and transfer to a pot filled with ice cold water to prevent from overcooking and getting mushy.
In a large skillet, whisk together oil, mustard, and maple syrup over low heat.
Add steamed carrots and saute until all well heated through (about 1-2 minutes), stirring well to coat carrots with maple glaze.
Season carrots generously with sea salt or kosher salt and a dash of black pepper.
Add a touch of nutmeg and cinnamon to taste.
Garnish with parsley and serve immediately.