Pin I used to think carrots were just filler vegetables until I pulled a tray of these out of the oven one Thursday night. The edges were crisp and mahogany, the glaze bubbling into sticky little pockets, and the whole kitchen smelled like a farmhouse in autumn. My partner looked up from their laptop and said, "What is that?" like I'd been hiding some secret talent. I wasn't, I'd just finally stopped boiling carrots into mush.
The first time I made these for a dinner party, I panicked because I'd forgotten to plan a vegetable. I threw together the glaze in about two minutes, tossed some carrots I had lying around, and slid them into the oven while everyone arrived. By the time I brought them to the table, golden and glistening, people were quiet for a moment before someone said, "These are just carrots?" I nodded, trying not to look smug. They vanished before the main course was half gone.
Ingredients
- Carrots (1 lb, peeled and cut into sticks or rounds): Look for medium carrots that are firm and bright orange, they roast more evenly than the giant ones and you don't end up with woody centers.
- Pure maple syrup (2 tbsp): The real stuff matters here, it caramelizes beautifully and doesn't leave that artificial aftertaste, though honey works if that's what you have.
- Dijon mustard (1 tbsp): This is the secret that keeps the glaze from being one-note sweet, it adds a sharpness that makes you take a second bite.
- Olive oil (1 tbsp): Helps the carrots crisp up and carries the flavors into every crevice, don't skip it or you'll have steamed carrots instead of roasted.
- Apple cider vinegar (1 tsp): Just a splash brightens everything and cuts through the richness, like opening a window in a warm kitchen.
- Sea salt (1/2 tsp) and black pepper (1/4 tsp): Season confidently, carrots can handle it and they need the contrast to really shine.
- Fresh parsley (1 tbsp, chopped) and toasted sesame seeds (1 tsp): Optional but worth it for the little pop of color and texture that makes the dish look like you tried.
Instructions
- Preheat and Prep:
- Set your oven to 425°F (220°C) and line a baking sheet with parchment paper. This high heat is what gives you those crispy, caramelized edges that make the dish worth making.
- Make the Glaze:
- In a large bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper until it's smooth and glossy. It'll look thin, but trust me, it thickens as it roasts.
- Coat the Carrots:
- Toss the carrot sticks or rounds into the bowl and use your hands or a spoon to make sure every piece is slicked with glaze. Don't be shy, this is where the flavor lives.
- Arrange and Roast:
- Spread the carrots in a single layer on your baking sheet, giving them a little space so they roast instead of steam. Slide them into the oven for 25 to 30 minutes, flipping them halfway through so both sides get golden.
- Finish and Serve:
- When the edges are caramelized and the carrots are fork-tender, pull them out and pile them onto a serving platter. Scatter parsley and sesame seeds over the top if you're feeling fancy, then serve them warm while they're still glistening.
Pin There's a moment when you pull these out of the oven and the glaze is still bubbling, dark and glossy, and you can't help but sneak one off the tray before it even makes it to the table. It burns your fingers a little, but it's worth it. That's when I knew this recipe wasn't just a side dish, it was the thing people would remember about the meal.
How to Cut Your Carrots
I used to cut mine into rounds because it was faster, but I learned that sticks roast more evenly and give you more surface area for the glaze to cling to. Aim for pieces about the same size, maybe half an inch thick, so they all finish cooking at the same time. If you've got a mix of thick and thin carrots, save the skinny ones for snacking and roast the sturdy ones.
What to Serve Them With
These carrots are the kind of side that makes everything else on the plate look better. I've served them next to roast chicken, pork chops, and even a simple piece of grilled fish. They're sweet enough to balance out savory mains but not so rich that they compete. Once, I put them on a grain bowl with farro and goat cheese, and it felt like I'd invented a whole new lunch.
Make It Your Own
The glaze is forgiving, so feel free to tweak it based on what you have or what you're craving. A pinch of red pepper flakes will give you a gentle heat that plays nicely with the maple sweetness. If you want more tang, add an extra splash of vinegar. I've even swapped the parsley for thyme or added a handful of chopped pecans at the end for crunch.
- Try honey instead of maple syrup if that's what's in your cupboard.
- Toss in a minced garlic clove with the glaze for a deeper, earthier flavor.
- Use rainbow carrots if you want the dish to look like something from a magazine.
Pin This is the kind of recipe that makes you feel like a better cook than you are, which is exactly what we all need sometimes. Make it once, and I bet it'll be on your table again by the end of the month.
Recipe Q&A
- → What is the best way to prepare carrots for roasting?
Peeling and cutting carrots into uniform sticks or rounds ensures even cooking and caramelization during roasting.
- → Can I substitute maple syrup in the glaze?
Yes, honey can be used as a substitute to maintain the sweet and sticky texture of the glaze.
- → How long should the carrots be roasted?
Roast the carrots for 25–30 minutes at 425°F, turning once halfway through for even caramelization.
- → What does the apple cider vinegar add to the glaze?
It provides a subtle tang that balances the sweetness of the maple syrup and mustard’s sharpness.
- → Are there optional garnishes for added flavor and texture?
Chopped fresh parsley and toasted sesame seeds add freshness and a nutty crunch as garnishes.