Maple Mustard Roasted Carrots (Printable)

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

# What You 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

# How To Make It:

01 - Set oven to 425°F. Line a baking sheet with parchment paper to prevent sticking.
02 - Combine maple syrup, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper in a large bowl; whisk until smooth.
03 - Add the peeled and cut carrots to the glaze mixture and toss thoroughly to ensure even coverage.
04 - Spread the glazed carrots in a single layer on the prepared baking sheet to promote even caramelization.
05 - Bake for 25 to 30 minutes, turning once halfway through, until carrots are tender and golden at the edges.
06 - Transfer carrots to a serving platter and garnish with chopped fresh parsley and toasted sesame seeds if desired. Serve warm.

# Expert Hints:

01 -
  • They're ready in 40 minutes with almost no hands-on time, leaving you free to handle the rest of dinner.
  • The sweet and tangy glaze caramelizes beautifully, turning humble carrots into something people actually fight over.
  • Naturally vegetarian and gluten-free, yet nobody at the table feels like they're eating the side dish everyone tolerates.
02 -
  • Don't crowd the pan, or your carrots will steam instead of caramelize and you'll lose that gorgeous color.
  • Stir halfway through roasting, that small act prevents burning on one side and ensures even, golden edges.
  • If your carrots are particularly thick, cut them thinner or add a few extra minutes; size matters more than following the timer exactly.
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling, it doubles their flavor and brings a satisfying crunch.
  • Make the glaze ahead and store it in a jar, then toss it with carrots whenever inspiration strikes or guests arrive.
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