Pin It I burned my first batch of roasted carrots because I was distracted by a phone call and forgot they were in the oven. The house smelled like charred sugar for hours. But that mistake taught me to set a timer and check halfway through, and now these maple-mustard carrots are one of the most reliable dishes in my rotation. The glaze caramelizes beautifully without turning bitter, and the mustard cuts through the sweetness in a way that makes you reach for seconds.
I made these for a potluck once, expecting them to be the forgettable vegetable dish everyone passes over. Instead, three people asked for the recipe before dessert was even served. One friend admitted she normally hates cooked carrots but had eaten half the tray herself. That was the moment I realized a good glaze can turn skeptics into believers.
Ingredients
- Carrots: Look for medium-sized carrots that are firm and bright orange, they roast more evenly than the giant woody ones, and peeling them ensures the glaze sticks instead of sliding off.
- Pure maple syrup: The real stuff makes a difference here, imitation syrup tastes flat and artificial once it hits high heat, so splurge a little if you can.
- Dijon mustard: This is what keeps the dish from tipping into dessert territory, the sharpness and slight tang balance the sweetness and add depth.
- Olive oil: Helps the glaze coat evenly and prevents sticking, plus it adds a subtle richness that rounds out the flavor.
- Apple cider vinegar: Just a teaspoon brightens everything and keeps the glaze from feeling heavy or cloying.
- Sea salt and black pepper: Essential for bringing out the natural sweetness of the carrots and making the glaze taste intentional, not accidental.
- Fresh parsley and toasted sesame seeds: Optional but worth it, the parsley adds a pop of color and freshness, the sesame seeds give a nutty crunch that makes the dish feel finished.
Instructions
- Preheat and Prep:
- Set your oven to 425°F and line a baking sheet with parchment paper so cleanup is painless. This high heat is key for caramelization, so don't be tempted to go lower.
- Make the Glaze:
- Whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper in a large bowl until it looks smooth and glossy. Taste it, it should be sweet, tangy, and a little sharp all at once.
- Coat the Carrots:
- Toss the peeled carrot sticks or rounds in the glaze until every piece is coated. Use your hands if you need to, it's faster and more thorough than a spoon.
- Arrange and Roast:
- Spread the carrots in a single layer on the baking sheet, making sure they aren't crowded or overlapping. Roast for 25 to 30 minutes, flipping them once halfway through so both sides get golden and sticky.
- Garnish and Serve:
- Transfer the carrots to a serving platter while they're still hot. Sprinkle with chopped parsley and toasted sesame seeds if you're using them, then serve immediately while the edges are still crispy.
Pin It My nephew, who once declared all vegetables disgusting, ate four servings of these carrots at Thanksgiving and didn't realize they were healthy until his mom pointed it out. Watching his face go from pride to betrayal was hilarious, but he still finished what was on his plate. That's the power of a good glaze.
Swaps and Variations
Honey works in place of maple syrup if that's what you have, though the flavor will be a bit more floral and less complex. For a spicy version, whisk in a pinch of red pepper flakes or a dash of hot sauce with the glaze. I've also tried this with whole grain mustard instead of Dijon, and the little mustard seeds add a nice texture, though the flavor is slightly milder.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though they lose some of their crispness. To reheat, spread them on a baking sheet and warm in a 375°F oven for about ten minutes, the microwave will make them soggy. I've eaten cold leftovers straight from the fridge as a snack, and they're still good, just different.
Pairing Suggestions
These carrots are perfect alongside roasted chicken, pork chops, or a simple steak, but they also work beautifully as part of a vegetarian spread with quinoa and greens. The glaze is sweet enough to complement savory mains without clashing, and tangy enough to stand up to bold flavors like garlic or herbs.
- Serve with roasted chicken thighs and mashed potatoes for a cozy weeknight dinner.
- Pair with grilled salmon and a fresh arugula salad for something lighter.
- Add to a holiday table next to stuffing and cranberry sauce, they hold their own.
Pin It This recipe proves that vegetables don't need to be complicated to be craveable, just a good glaze and high heat. Keep it in your back pocket for busy weeknights or last-minute guests, it never disappoints.
Recipe FAQs
- → How do you achieve tender roasted carrots?
Roast the carrots at 425°F (220°C) for 25–30 minutes, turning halfway, until caramelized and tender.
- → Can I substitute maple syrup in the glaze?
Yes, honey can be used as a substitute to maintain sweetness and balance with the mustard.
- → What adds the tangy flavor in the glaze?
Dijon mustard and apple cider vinegar provide the tangy elements in the glaze.
- → Are there optional garnishes to enhance the dish?
Chopped fresh parsley and toasted sesame seeds add a fresh and nutty touch as garnishes.
- → How can I add some heat to the carrots?
Add a pinch of red pepper flakes to the glaze for a subtle spicy kick.