Maple Mustard Roasted Carrots (Printable version)

Tender roasted carrots glazed with a sweet, tangy maple-mustard sauce for a flavorful side.

# Needed ingredients:

→ 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 - 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 well blended.
03 - Add the prepared carrots to the bowl and toss thoroughly to coat them evenly with the glaze.
04 - Spread the glazed carrots in a single layer on the prepared baking sheet.
05 - Roast in the preheated oven for 25 to 30 minutes, turning once halfway through, until carrots are tender and caramelized along the edges.
06 - Transfer the roasted carrots to a serving platter. Garnish with chopped fresh parsley and toasted sesame seeds if desired. Serve warm.

# Expert Suggestions:

01 -
  • They're impossible to mess up, yet taste like you spent hours in the kitchen.
  • The maple-mustard combination is addictive—sweet enough to feel indulgent, tangy enough to keep things interesting.
  • They work as a weeknight side or fancy enough for a dinner party, no apologies needed.
02 -
  • Don't overcrowd the pan—carrots need space to caramelize, not steam; if they're too crowded, they won't get those crispy edges.
  • Turning them halfway isn't just a suggestion; it's the difference between evenly golden and unevenly cooked.
  • The glaze thickens as it cooks, so those last few minutes are when the real flavor concentrates and deepens.
03 -
  • Cut your carrots to roughly the same size so they roast evenly—uniform pieces are the secret to nothing burning while something else stays raw.
  • If your oven runs cool, the extra five minutes of roasting won't hurt and might give you even better caramelization than you'd expect.
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