- 7 carrots, sliced
- 1 tablespoon olive oil
- salt, pepper
- 1 teaspoon black mustard seeds
- 1/3 cup walnuts, chopped
Heat the oven to 400°F. Brush carrots with oil and season with salt and pepper. Spread carrots onto a baking sheet and roast in the oven until tender (about 15 minutes). Toast mustard seeds in a pan on your stove top until they start to make a popping sound (should take less than a minute). Mix carrots and mustard seeds in a serving dish. Top with walnuts.