Preheat oven to 180°C.

Rinse the carrots and cut them lengthwise into quarters, leaving the base of the leaves if they still have it. Arrange them in a baking dish.

Mix in a bowl the extra virgin olive oil, the mustard, the apple cider vinegar, the salt and the freshly ground black pepper, then pour the dressing over the carrots. Mix them with your hands to evenly distribute the dressing.

Roast the carrots for about one hour, turning them often, until they are soft and covered with a shiny glaze. The leaves will be crisp.