Preheat the fan oven to 180°C (355°F). Wash and scrub the carrots well. No need to peel them! Cut of the top ends and slice the carrots in half lengthwise. Cut very thick carrots into quarters.
In an oven tray large enough to spread them out in one layer, coat the carrots in olive oil and roast them for 20 minutes.
Stir together the maple syrup, mustard and soy sauce for the glaze until well combined. Pour over the carrots and toss them around briefly to coat well. Roast them with the glaze for 15 minutes.
Stir and turn over the carrots to ensure even cooking. Keep roasting for another 10 minutes.The carrots are done when they are easy to pierce with a fork and have gone a bit brown at the tips and around the edges. They taste best when the glaze has started to caramelise.
1 pound or 450g carrots is approximately one bunch of around 6 - 8 medium carrots.
Cooking temperature and times
Are you in a hurry, or already have the oven on 200°C (395°F) for another dish? You can cook these roasted and glazed carrots at a higher temperature, which will also reduce the total cooking time to 30 - 35 minutes. Here's how:
Roast the carrots for 15 minutes coated in olive oil.
Spread on the glaze on the carrots and roast for another 15 - 20 minutes, turning them over halfway through. Read the instructions above about when to declare them done.
Why do we prefer to cook them at 180°C rather than 200°C?
We've compared the two methods side by side and found the taste and texture better at 180°C. The longer cooking time allows the carrots to cook more evenly, and the glaze to stick to the carrots better while not catching and burning quite as much on the tray.