Maple Mustard Roasted Carrots (Printable)

Tender carrots roasted and glazed with a flavorful maple-mustard sauce, perfect as a side.

# What You Need:

→ Vegetables

01 - 1 lb carrots, peeled and cut into sticks or rounds

→ Glaze

02 - 2 tbsp pure maple syrup
03 - 1 tbsp Dijon mustard
04 - 1 tbsp olive oil
05 - 1 tsp apple cider vinegar
06 - ½ tsp sea salt
07 - ¼ tsp freshly ground black pepper

→ Garnish (optional)

08 - 1 tbsp chopped fresh parsley
09 - 1 tsp toasted sesame seeds

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper in a large bowl.
03 - Add the peeled and cut carrots to the bowl and toss until evenly coated with the glaze.
04 - Spread the glazed carrots in a single layer on the lined baking sheet.
05 - Roast for 25 to 30 minutes, turning once halfway through, until tender and caramelized at the edges.
06 - Transfer carrots to a serving platter. Garnish with chopped parsley and toasted sesame seeds if desired. Serve warm.

# Expert Advice:

01 -
  • The glaze gets sticky and slightly charred at the edges, creating this addictive sweet-savory thing that's hard to stop eating.
  • Takes barely 40 minutes from start to finish, which means you can make it on a weeknight without any fuss.
  • Works as a side for roasted chicken, grilled fish, or just a simple grain bowl, so it fits into almost any dinner plan.
02 -
  • Don't skip flipping halfway through—the bottom batch needs time to caramelize and won't develop that color if left untouched the whole time.
  • The glaze thickens as the carrots cool, so if they seem loose when hot, don't panic; they'll firm up on the serving platter.
03 -
  • If your carrots are large, cut them lengthwise in half first so they cook through before the edges burn.
  • Arrange them cut-side down on the baking sheet so the flat side makes contact with the heat and gets that deep caramelization.
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