Save I started roasting carrots this way after a potluck disaster where my fancy grain salad went mostly untouched, but a neighbor's simple roasted vegetables disappeared in minutes. The next week I experimented with what I had on hand: carrots, maple syrup, and mustard. The balance of sweet and sharp turned ordinary carrots into something I actually craved, and I've been making them ever since.
I made these for Thanksgiving one year when I was too tired to fuss over complicated sides. My aunt, who usually skips vegetables entirely, ate three servings and asked for the recipe before dessert. That's when I realized simplicity often wins over effort, especially when the flavors do the talking.
Ingredients
- Carrots: Look for firm, bright orange carrots without cracks; the fresher they are, the sweeter they roast, and cutting them into even pieces ensures they cook at the same rate.
- Pure maple syrup: The real stuff matters here because it has a depth that pancake syrup just can't match, and it caramelizes beautifully in the oven.
- Dijon mustard: This adds a tangy sharpness that keeps the sweetness in check; yellow mustard won't give you the same sophisticated flavor.
- Olive oil: Helps everything coat evenly and encourages those crispy, golden edges we're after.
- Apple cider vinegar: Just a touch brightens the whole glaze and adds a subtle complexity.
- Sea salt and black pepper: Essential for balancing the sweet and savory notes; don't skip the pepper, it adds warmth.
- Fresh parsley and sesame seeds: Optional, but they add a pop of color and a nutty finish that makes the dish feel restaurant-worthy.
Instructions
- Get the oven ready:
- Preheat to 425°F and line your baking sheet with parchment paper so the carrots don't stick and cleanup is a breeze.
- Mix the glaze:
- In a large bowl, whisk together the maple syrup, mustard, olive oil, vinegar, salt, and pepper until smooth and glossy. The mustard will fight you at first, but keep whisking and it'll come together.
- Coat the carrots:
- Toss the carrot pieces in the bowl with the glaze, making sure every piece is coated. Use your hands if you need to; it's faster and more satisfying.
- Arrange for roasting:
- Spread the carrots in a single layer on the baking sheet, giving them space so they roast instead of steam. Crowding them will make them soggy, not caramelized.
- Roast and turn:
- Slide the pan into the oven and roast for 25 to 30 minutes, flipping them halfway through so both sides get golden and sticky. You'll know they're done when the edges are dark and the carrots are fork-tender.
- Finish and serve:
- Transfer to a platter and sprinkle with parsley and sesame seeds if you're using them. Serve warm while the glaze is still glossy.
Save One evening my niece, who usually picks at her food, ate these carrots without complaint and said they tasted like dessert. It was a small victory, but it reminded me that good food doesn't need to be complicated to make people happy.
Making It Your Own
You can swap honey for the maple syrup if that's what you have, though the flavor will be a little lighter and less rich. If you like heat, a pinch of red pepper flakes in the glaze adds a nice kick without overpowering the sweetness. I've also tried this with whole grain mustard for a rustier texture, and it worked beautifully.
What to Serve It With
These carrots pair perfectly with roasted chicken, grilled pork chops, or a simple weeknight steak. They also hold their own on a vegetarian plate alongside quinoa or lentils. I've brought them to holiday dinners and casual Sunday suppers, and they fit right in every time.
Storage and Leftovers
Leftovers keep in the fridge for up to three days in an airtight container. Reheat them in a hot oven for a few minutes to bring back some of the caramelization, or eat them cold straight from the container as a quick snack.
- They're just as good at room temperature, so don't stress if they cool down on the table.
- If you're meal prepping, roast a double batch and use them throughout the week.
- The glaze can be made ahead and stored separately if you want to save time on busy nights.
Save This recipe taught me that the best dishes are often the ones you can make without thinking too hard. I hope these carrots become a regular on your table, too.
Recipe FAQ
- → What type of carrots works best for roasting?
Use fresh, firm carrots peeled and cut into sticks or rounds to ensure even cooking and caramelization.
- → Can I substitute maple syrup with another sweetener?
Yes, honey can be used as a substitute for maple syrup, providing a similar sweetness and glaze texture.
- → How do I achieve a balanced glaze on the carrots?
Whisk maple syrup, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper together before tossing with carrots to evenly coat.
- → What oven temperature is ideal for roasting the carrots?
Preheat the oven to 425°F (220°C) to roast carrots until tender and caramelized around 25–30 minutes.
- → Are there optional garnishes to enhance flavor and texture?
Chopped fresh parsley and toasted sesame seeds add color, freshness, and a subtle crunch as optional garnishes.