Roasted Carrots

1-pound small carrots, cut in half lengthwise

1/4 cup plus 

2 tablespoons olive oil, divided

Juice and zest of 1 orange 

1/2 teaspoon whole grain mustard

12 mint leaves, cut into thin strips

1/2 cup pomegranate seeds

Kosher salt

Heat oven to 450F. Line a baking sheet with parchment. 

Spread carrots out on prepared pan, then drizzle with 2 tablespoons oil and season to taste with salt. Roast until tender, 25 to 30 minutes. 

Meanwhile, in a jar with a lid, combine orange juice and zest, mustard, mint and oil. Shake to mix. Season with salt. 

When carrots are out of the oven, toss them with vinaigrette, then top with pomegranate seeds. Serve hot or at room temperature.