Maple Mustard Roasted Carrots (Printable Version)

Tender roasted carrots glazed with a sweet and tangy maple-mustard sauce, ideal for any meal.

# 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 and line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, sea salt, and black pepper until combined.
03 - Add the prepared carrots to the bowl and toss thoroughly to ensure even coating 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 the carrots are 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 transforms humble carrots into something you actually crave, not just tolerate on your plate.
  • It takes less than ten minutes to prep, and the oven does all the heavy lifting while you finish everything else.
  • The balance of sweet maple and sharp mustard makes every bite interesting instead of one-note.
02 -
  • If you skip the parchment paper, the glaze will stick to the pan and you'll lose half the caramelized bits when you try to scrape them off.
  • Flipping the carrots halfway through is non-negotiable, one side will burn and the other will stay pale if you forget.
  • Don't use baby carrots, they're too watery and won't caramelize the same way regular carrots do.
03 -
  • Cut the carrots into uniform sizes so they cook at the same rate, mismatched pieces mean some will be mushy while others are still firm.
  • Toast the sesame seeds in a dry skillet for two minutes before sprinkling, it wakes up their flavor and makes them taste nutty instead of bland.
  • If the glaze starts to look dry in the oven, drizzle a tiny bit of water or olive oil over the carrots before flipping them.
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