• Preparation time: 10 minutes
• Cooking time: 25 minutes
• Total time: 35 minutes
• Serves: 4

• 500g baby carrots, cleaned and trimmed
• 2 tablespoons olive oil
• 2 tablespoons cane molasses
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

1. Preheat your oven to 200°C (180°C fan-assisted or 400°F). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together the olive oil, cane molasses, Dijon mustard, ground cumin, paprika, salt, and black pepper. This will create the glaze for the carrots.
3. Place the cleaned and trimmed baby carrots on the prepared baking sheet, ensuring they are evenly spaced.
4. Drizzle the glaze over the carrots, making sure they are well-coated. Toss gently to ensure even distribution of the glaze.
5. Place the baking sheet in the preheated oven and roast for approximately 25 minutes or until the carrots are tender and slightly caramelised. Halfway through the cooking time, give the carrots a gentle shake or toss to prevent sticking and ensure even browning.
6. Once the carrots are roasted to perfection, remove them from the oven and transfer to a serving dish.
7. Garnish with fresh chopped parsley for an added touch of freshness.
8. Serve the molasses-glazed roasted carrots as a side dish alongside your favourite main course.

Enjoy this delightful dish, showcasing the deep flavours of cane molasses combined with the natural sweetness of roasted carrots.