Maple Mustard Roasted Carrots (Print Version)

Tender roasted carrots with a sweet, tangy maple-mustard glaze for a vibrant side.

# 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, sea salt, and black 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 carrots are tender and caramelized around the edges.
06 - Transfer carrots to a serving platter and garnish with chopped parsley and toasted sesame seeds if desired. Serve warm.

# Expert Tips:

01 -
  • The glaze caramelizes into golden, sticky edges that taste like candy with a grown-up twist.
  • It uses ingredients you probably already have, no specialty store runs required.
  • Even people who claim they don't like vegetables ask for seconds.
02 -
  • Don't skip the parchment paper; I learned this the hard way when I spent twenty minutes scrubbing burned glaze off a pan.
  • Turning the carrots halfway through is non-negotiable if you want even caramelization on all sides.
  • If your carrots are thick, cut them lengthwise so they roast in the same time as thinner pieces.
03 -
  • Use a hot oven; anything lower than 425°F and the carrots will steam instead of caramelize.
  • Taste your glaze before tossing the carrots and adjust the sweetness or tang to your preference.
  • For extra depth, add a small pinch of smoked paprika or cumin to the glaze.
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