Pin It I was standing in my kitchen on a random Tuesday, staring at a bag of carrots that had been sitting in my crisper for a week. I almost tossed them into a pot of boiling water out of habit, but something made me pause. I remembered a glaze I'd tried at a friend's dinner party, sweet and sharp at the same time, clinging to roasted vegetables like a secret. That night, I mixed maple syrup with mustard, slid the carrots into a hot oven, and never looked back.
The first time I brought these to a potluck, I watched a friend scrape the baking sheet with her fork, chasing every last bit of glaze. She looked up at me with wide eyes and asked if I'd tell her the recipe. I scribbled it on a napkin right there, and she texted me two days later to say she'd already made it twice.
Ingredients
- Carrots: Look for firm, bright orange ones without cracks, and peel them even if they seem clean because the skins can turn bitter when roasted.
- Pure maple syrup: The real stuff matters here, not pancake syrup, because it has depth and complexity that fake versions can't touch.
- Dijon mustard: This is what cuts through the sweetness and gives the glaze its backbone, so don't skip it or swap it for yellow mustard.
- Olive oil: It helps the glaze cling to the carrots and encourages those crispy, caramelized edges.
- Apple cider vinegar: Just a teaspoon brightens everything and keeps the glaze from feeling too heavy.
- Sea salt and black pepper: Freshly ground pepper makes a noticeable difference, and sea salt dissolves smoothly into the glaze.
- Fresh parsley and toasted sesame seeds: Optional, but they add a pop of color and a nutty crunch that makes the dish feel finished.
Instructions
- Get the oven ready:
- Preheat to 425°F and line your baking sheet with parchment paper so nothing sticks. The high heat is what creates those sweet, crispy edges.
- Mix the glaze:
- In a large bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper until it looks smooth and glossy. Taste it if you want, it should be sweet, tangy, and a little bold.
- Coat the carrots:
- Toss the carrot sticks or rounds into the bowl and use your hands or a spoon to make sure every piece is covered. Don't be shy, the glaze needs to be everywhere.
- Spread them out:
- Arrange the carrots in a single layer on the baking sheet, leaving a little space between each piece so they roast instead of steam. Crowding them will make them soggy.
- Roast and flip:
- Slide the sheet into the oven and roast for 25 to 30 minutes, flipping them halfway through with a spatula. You'll know they're done when the edges are dark and caramelized and a fork slides through easily.
- Finish and serve:
- Transfer the carrots to a serving platter and sprinkle with chopped parsley and toasted sesame seeds if you have them. Serve them warm, right away.
Pin It One winter evening, I made these carrots to go with a roast chicken, and my daughter, who usually picks vegetables off her plate, ate three servings without saying a word. When I asked her why she liked them, she just shrugged and said they tasted like dessert but weren't. I took that as the highest compliment.
What to Serve Them With
These carrots shine next to roasted chicken, grilled pork chops, or a simple piece of seared salmon. They also fit right into a vegetarian spread alongside quinoa, roasted Brussels sprouts, or a creamy bean dish. I've even served them cold the next day on top of a salad, and they still tasted incredible.
How to Switch It Up
If you don't have maple syrup, honey works just as well, though it'll taste a little floral instead of earthy. 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 parsley for fresh thyme or a handful of chopped pistachios for crunch.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. To reheat, spread them on a baking sheet and warm them in a 350°F oven for about ten minutes, or just eat them cold straight from the container.
- If you want to prep ahead, toss the carrots in the glaze and refrigerate them for a few hours before roasting.
- Don't freeze these, the texture gets mushy and the glaze separates.
- Double the recipe if you're feeding a crowd, they disappear faster than you'd think.
Pin It These carrots taught me that side dishes don't have to be boring or complicated to matter. Sometimes all it takes is a little heat, a smart glaze, and the willingness to try something different on a Tuesday night.
Questions About This Recipe
- → What type of carrots is best for roasting?
Choose firm, fresh carrots peeled and cut into sticks or rounds to ensure even cooking and caramelization.
- → Can I substitute maple syrup in the glaze?
Yes, honey works well as a substitute, providing a similar sweetness and texture to the glaze.
- → How do I achieve tender and caramelized carrots?
Roast carrots at a high temperature (425°F/220°C) for 25-30 minutes, turning halfway to promote even caramelization.
- → What garnishes complement the roasted carrots?
Chopped fresh parsley and toasted sesame seeds add fresh and nutty notes that enhance the dish’s flavor and texture.
- → Is it possible to add heat to this dish?
Yes, a pinch of red pepper flakes mixed into the glaze adds a subtle spicy kick without overpowering the sweet glaze.