Maple Mustard Roasted Carrots (Print Version)

Tender carrots glazed with a sweet and tangy maple-mustard sauce, roasted to a caramelized finish.

# What You'll 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 - 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

# How to Make It:

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, salt, and pepper.
03 - Add the peeled and cut carrots to the bowl and toss thoroughly to 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 tender and caramelized at the edges.
06 - Transfer roasted carrots to a serving platter. Garnish with chopped parsley and toasted sesame seeds if desired. Serve warm.

# Additional Tips::

01 -
  • It turns humble carrots into something sweet, tangy, and just a little fancy without any fuss.
  • The glaze does all the work, and the oven does the rest while you handle everything else.
  • You can serve this alongside roasted chicken or pile it next to grains for a meal that feels complete.
02 -
  • Crowding the pan steams the carrots instead of roasting them, so give them room or use two sheets if needed.
  • Flipping them halfway through isnt optional; it keeps them from sticking and makes sure both sides caramelize evenly.
  • If your carrots are thick, cut them thinner so they cook through in the same amount of time as the skinnier pieces.
03 -
  • Taste the glaze before tossing the carrots and adjust the sweetness or tang to match your preference.
  • Use a rimmed baking sheet to catch any glaze that bubbles over; it caramelizes and can be scraped up and drizzled back over the carrots.
  • If you want deeper caramelization, leave them in for an extra five minutes and watch closely so they dont burn.
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