Dijon Glazed Carrots

PREP TIME

10 minutes

COOK TIME

30 minutes

SERVING SIZE

8 people

Ingredients

2 pounds carrots, peeled and halved lengthwise

1.5 tablespoons avocado oil

1 tablespoon pure maple syrup

2 teaspoons dijon mustard

1 teaspoon Vegitude Power Blend

Salt and pepper, to taste

Featuring: Vegitude Power

Let it go to work on roasted veggies, scrambles, proteins, soups, dressings, seafood, and spreads. This is my specially formulated cancer protective blend — I chose each ingredient for its breast health benefits and synergistic properties (and for the flavor, of course!).

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This nourishing and satisfying side dish is a real crowd-pleaser at my Thanksgiving dinner table, glazed with the perfect balance of flavors. A tiny bit of maple syrup, along with dijon and my Vegitude POWER Spice blend go a long way in making these carrots a standout in both presentation and flavor. A must try!

Directions

Preheat oven to 425°F. Line a sheet pan with parchment paper.
In a mixing bowl, whisk together oil, maple syrup, dijon mustard, and spice blend to create a glaze.
Place the carrots on the lined sheet pan and pour the glaze over top, brushing to ensure an even coat. Lightly season with salt and pepper.
Bake 20–30 minutes, until the carrots are fully roasted and fork-tender.

Nutritional Highlights

Garlic and onion have both been linked to lower breast cancer risk — they have been shown to have biologically active compounds that may potentially inhibit carcinogens, protect cell DNA, and suppress tumor cell proliferation.
Turmeric’s key nutrient, called curcumin, may block cancer cell growth, kill tumor cells, and halt metastasis.

Black pepper may enhance the absorption of curcumin in turmeric by up to 2,000%.
Parsley is rich in apigenin, which is an antioxidant that may have anti-estrogenic properties. It also contains quercetin, which may also improve curcumin absorption.
All five of these spices also reduce inflammation.

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