Save I tossed carrots with maple syrup one Wednesday night because I had nothing else prepped, and my sister was coming over. The oven did all the work while I panicked about the rest of dinner. When she walked in, she asked what smelled so good, and I realized I'd accidentally made something worth repeating. Now I make these carrots whenever I need something easy that doesn't feel like an afterthought.
The first time I served these at a potluck, someone asked if I'd used brown sugar. I hadn't, just maple syrup and mustard, but the combination does something unexpected in the heat. The mustard sharpens the sweetness instead of fighting it. I've since learned that balance is what makes people go back for seconds without realizing why.
Ingredients
- 1 lb carrots, peeled and cut into sticks or rounds: Use medium-sized carrots if you can, they roast more evenly than the fat ones, and cutting them into similar sizes prevents some from burning while others stay raw.
- 2 tbsp pure maple syrup: The real stuff matters here because it has a depth that pancake syrup just doesn't, though honey works in a pinch if that's what you have.
- 1 tbsp Dijon mustard: This is what keeps the dish from tasting like dessert, the tang cuts through the sweetness and adds a savory backbone.
- 1 tbsp olive oil: Helps the glaze cling to the carrots and encourages those crispy caramelized bits on the edges.
- 1 tsp apple cider vinegar: A small amount that brightens everything and keeps the glaze from feeling heavy.
- 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper: Season boldly because carrots can taste flat without enough salt, and the pepper adds a gentle warmth.
- 1 tbsp chopped fresh parsley and 1 tsp toasted sesame seeds (optional): The parsley adds a fresh note at the end, and the sesame seeds give a quiet crunch that makes it feel a little fancy.
Instructions
- Preheat and Prep:
- Set your oven to 425°F and line a baking sheet with parchment paper. The high heat is what gives you caramelization instead of steamed vegetables.
- Make the Glaze:
- In a large bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper until smooth. It should look glossy and smell tangy-sweet.
- Coat the Carrots:
- Add the cut carrots to the bowl and toss them around with your hands or a spoon until every piece is slicked with glaze. Don't be shy, they need full coverage.
- Arrange and Roast:
- Spread the carrots in a single layer on the baking sheet, giving them space so they roast instead of steam. Roast for 25 to 30 minutes, flipping them once halfway through so both sides get golden.
- Garnish and Serve:
- Transfer the carrots to a serving dish while they're still hot. Sprinkle with parsley and sesame seeds if you're using them, then serve warm.
Save My mom made these for Thanksgiving last year after I sent her the recipe, and she called me afterward to say she'd never thought of carrots as something people would actually want to eat. She meant it as a compliment. I think that's when I realized a good side dish doesn't have to compete, it just has to make sense next to everything else on the plate.
What to Serve with These Carrots
These carrots work next to roasted chicken, pork chops, or a simple piece of grilled fish. I've also served them alongside a grain bowl with quinoa and tahini, and they didn't feel out of place. The sweetness plays well with savory mains, and the glaze doesn't fight with other sauces or seasonings. If you're building a vegetarian plate, pair them with roasted chickpeas, a hearty grain, and something green.
How to Store and Reheat Leftovers
Let the carrots cool completely before transferring them to an airtight container. They'll keep in the fridge for up to four days. To reheat, spread them on a baking sheet and warm them in a 375°F oven for about 10 minutes, which brings back some of the caramelization. The microwave works if you're in a hurry, but they won't have the same texture. I've eaten them cold straight from the fridge, and honestly, they're still good.
Variations and Swaps
If you don't have maple syrup, honey works and gives a slightly floral sweetness. For a spicy version, whisk a pinch of red pepper flakes or a dash of hot sauce into the glaze. You can also swap the Dijon for whole grain mustard, which adds texture and a milder tang. I've tried this with parsnips instead of carrots, and it worked beautifully, though they roast a bit faster.
- Try adding a teaspoon of fresh thyme leaves to the glaze for an earthy, herbal note.
- Toss in a handful of pecans or walnuts during the last 10 minutes of roasting for crunch.
- Drizzle with a little balsamic reduction after roasting if you want extra depth.
Save This recipe taught me that side dishes don't need to be complicated to feel special. Sometimes all it takes is a good glaze and enough heat to let the vegetables do their thing.
Recipe Help & FAQs
- → How do I achieve tender yet caramelized carrots?
Roast the carrots at 425°F (220°C) for 25–30 minutes, turning once to ensure even caramelization while keeping them tender.
- → Can I substitute ingredients in the glaze?
Yes, honey can replace maple syrup for sweetness, and adding red pepper flakes introduces a spicy kick to the glaze.
- → What type of mustard works best for glazing?
Dijon mustard provides a balanced tang and smoothness, complementing the maple syrup without overpowering the carrots.
- → Are there suggested garnishes to enhance flavor?
Chopped fresh parsley adds a fresh herb note, while toasted sesame seeds contribute a subtle crunch and nutty aroma.
- → What dishes pair well with maple mustard roasted carrots?
These carrots complement roasted meats, poultry, or can be served alongside vegetarian mains for a well-rounded meal.