Maple Mustard Roasted Carrots (Print)

Tender carrots roasted and coated with a sweet maple-mustard glaze for a flavorful side.

# 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

# Steps:

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.
03 - Add the peeled and cut carrots to the bowl and toss thoroughly to ensure even coating with the glaze.
04 - Spread the glazed carrots in a single layer onto the prepared baking sheet.
05 - Roast in the preheated oven for 25 to 30 minutes, turning once halfway through, until tender and caramelized on the edges.
06 - Transfer the roasted carrots to a serving platter and garnish with chopped parsley and toasted sesame seeds, if desired. Serve warm.

# Top Tips:

01 -
  • It turns the humble carrot into something you'll actually crave, not just tolerate on your plate.
  • The glaze does all the work, transforming in the oven into a sweet-tangy coating that clings to every edge.
  • It's quick enough for a weeknight but impressive enough that guests will ask for the recipe.
  • You probably already have everything you need sitting in your pantry right now.
02 -
  • Don't crowd the pan or the carrots will steam and turn soggy instead of getting those crispy, sticky edges you're after.
  • Flip them halfway through, the bottoms caramelize fast and you want both sides to get that deep golden color.
  • If your carrots are thick, slice them lengthwise so they cook evenly and don't end up raw in the middle.
03 -
  • Let the carrots sit in the glaze for a minute before roasting, it helps the flavors soak in and the coating stick better.
  • If the glaze starts to burn before the carrots are tender, cover the pan loosely with foil and keep roasting.
  • Leftovers (if you have any) are great cold on salads or reheated gently in a skillet the next day.
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