Maple Mustard Roasted Carrots (Printable Version)

Carrots roasted to tender with a sweet and tangy maple-mustard glaze, perfect as a flavorful side.

# Ingredient List:

→ 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 - 1/2 tsp sea salt
07 - 1/4 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 - In a large bowl, whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, sea salt, and black pepper.
03 - Add the carrots to the bowl and toss thoroughly to evenly coat with the glaze.
04 - Spread the glazed carrots in a single layer on the prepared baking sheet.
05 - Roast for 25 to 30 minutes, turning once halfway through, until carrots are 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 caramelizes into sticky, golden edges that taste like effort you didn't actually put in.
  • It uses ingredients you probably already have, so theres no special grocery trip required.
  • Carrots turn sweet and tender without becoming mushy, which is harder than it sounds.
  • It works just as well next to a holiday roast or a Tuesday night scrambled egg situation.
02 -
  • If you crowd the pan, the carrots will steam and turn limp instead of getting those crispy caramelized edges.
  • Flipping them halfway through is not optional, the bottoms will burn and the tops will stay pale if you skip it.
  • Taste a carrot before you pull the pan, they should be tender enough to bite through easily but still have some texture.
03 -
  • Cut the carrots into even sizes so they finish cooking at the same time, uneven pieces mean some burn while others stay hard.
  • Use parchment paper instead of foil because the glaze can stick and tear when you try to remove the carrots.
  • If your carrots are browning too fast, lower the oven to 400°F and give them a few extra minutes, slow and steady beats burnt.
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