Maple Mustard Roasted Carrots (Printable)

Carrots roasted to tender perfection with a sweet and tangy maple-mustard glaze and optional fresh garnishes.

# 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

# 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 prepared carrots to the bowl and toss thoroughly to ensure even coverage with the glaze.
04 - Spread the coated carrots in a single layer on the prepared baking sheet.
05 - Roast for 25 to 30 minutes, turning once halfway, until tender and caramelized at the edges.
06 - Transfer the roasted carrots to a serving platter. Garnish with chopped parsley and toasted sesame seeds if desired. Serve warm.

# Expert Tips:

01 -
  • The glaze caramelizes into sticky, golden edges that taste like candy but feel like real food.
  • It takes ten minutes to prep, and the oven does all the heavy lifting while you handle everything else.
  • Even people who claim they don't like carrots ask for seconds.
02 -
  • Don't cut the carrots too thin or they'll shrivel up and dry out, aim for sticks or rounds about half an inch thick.
  • If your glaze pools at the bottom of the pan, that's fine, just drizzle it back over the carrots before serving because it's the best part.
03 -
  • Use a baking sheet with a rim so the glaze doesn't drip onto the bottom of your oven and smoke.
  • Taste a carrot piece before you pull them out, because oven temperatures vary and you want them tender, not crunchy.
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