Maple Mustard Roasted Carrots (Printer View)

Tender carrots glazed with sweet maple syrup and tangy mustard, roasted to caramelized perfection.

# Components:

→ 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

# Method:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, salt, and black pepper.
03 - Add the peeled and cut carrots to the bowl and toss thoroughly to coat evenly 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 the roasted carrots to a serving platter, garnish with chopped parsley and toasted sesame seeds if desired, and serve warm.

# Expert Advice:

01 -
  • The glaze caramelizes into a sweet-tangy coating that makes even picky eaters reach for seconds.
  • It takes less than ten minutes to prep, and the oven does all the work while you handle everything else.
  • The contrast between the maple sweetness and the sharp mustard keeps every bite interesting.
02 -
  • Crowding the pan traps steam and turns the carrots soggy instead of caramelized, so give them space to breathe.
  • Flipping them halfway through is non-negotiable if you want crispy edges on both sides; I learned that after serving limp carrots to guests once.
  • If your carrots vary in thickness, cut the thicker ones into smaller pieces so everything finishes cooking at the same time.
03 -
  • Taste the glaze before you toss the carrots in it; if it feels too sweet, add another splash of vinegar to balance it out.
  • Use a silicone brush to coat any stubborn spots on the carrots if the glaze isn't spreading evenly, ensuring every piece gets its share of flavor.
  • Let the baking sheet cool slightly before scrubbing; the caramelized glaze loosens much easier when it's warm but not molten.
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