Maple Mustard Roasted Carrots (Print Version)

Tender carrots roasted to a caramelized finish with a sweet maple and tangy mustard glaze.

# Components:

→ Vegetables

01 - 1 pound carrots, peeled and sliced into sticks or rounds

→ Glaze

02 - 2 tablespoons pure maple syrup
03 - 1 tablespoon Dijon mustard
04 - 1 tablespoon olive oil
05 - 1 teaspoon apple cider vinegar
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

→ Garnish (optional)

08 - 1 tablespoon chopped fresh parsley
09 - 1 teaspoon toasted sesame seeds

# Directions:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, salt, and black pepper in a large bowl.
03 - Add the peeled and cut carrots to the bowl, tossing thoroughly to ensure even glaze coverage.
04 - Spread the glazed carrots in a single layer on the prepared baking sheet.
05 - Cook for 25 to 30 minutes, turning once halfway through until tender and caramelized around the edges.
06 - Transfer carrots to a serving dish and optionally sprinkle with chopped parsley and toasted sesame seeds. Serve warm.

# Expert Advice:

01 -
  • It turns humble carrots into something you'll crave, with barely any effort and ingredients you probably already have.
  • The glaze caramelizes beautifully in the oven, giving you crispy edges and tender centers that taste like concentrated autumn.
02 -
  • Don't crowd the pan or the carrots will steam instead of roast, and you'll miss out on the caramelization that makes this dish sing.
  • Flip them at the halfway mark, I learned this after watching one side char while the other stayed pale, and now I set a timer so I don't forget.
03 -
  • Use real maple syrup, not pancake syrup, the flavor difference is night and day and worth every penny.
  • Cut your carrots evenly so they finish cooking at the same time, uneven pieces mean some will be mushy while others stay tough.
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