Save The first time I made these maple mustard carrots, my kitchen smelled like caramel and warmth. I had picked up a bag of carrots at the farmers market, nothing special, just ordinary orange roots. That evening became the reason I now keep small jars of mustard and maple syrup within arms reach of each other.
Last winter, my sister sat at my counter while these roasted. She kept asking what smelled so good. When I pulled the sheet from the oven, those caramelized edges caught the light, and she looked genuinely surprised that carrots could look this beautiful.
Ingredients
- 1 lb carrots: Look for carrots that feel heavy and firm, thinner ones roast more evenly than thick ones
- 2 tbsp pure maple syrup: Real maple syrup matters here, the fake stuff burns and tastes flat
- 1 tbsp Dijon mustard: This is what cuts through the sweetness and makes people ask whats in it
- 1 tbsp olive oil: Helps the glaze coat evenly and prevents sticking
- 1 tsp apple cider vinegar: Brightens everything so the glaze does not feel too sweet
- 1/2 tsp sea salt: Essential to bring out the carrots natural sweetness
- 1/4 tsp freshly ground black pepper: Adds just enough warmth to balance the maple
- Fresh parsley and sesame seeds: Completely optional but they make the dish look finished
Instructions
- Heat the oven:
- Preheat to 425°F and line a baking sheet with parchment paper for easy cleanup
- Make the glaze:
- Whisk the maple syrup, mustard, oil, vinegar, salt, and pepper until combined
- Coat the carrots:
- Add carrots to the bowl and toss until every piece is covered in the glossy mixture
- Arrange for roasting:
- Spread carrots in a single layer with space between them for proper caramelization
- Roast until tender:
- Cook for 25 to 30 minutes, flipping halfway through, until edges are golden and carrots pierce easily
- Finish and serve:
- Transfer to a platter and sprinkle with parsley and sesame seeds if you want them to look pretty
Save These carrots have become my go-to when I want something that feels special but requires zero stress. The way the glaze bubbles and turns into those sticky dark patches at the edges makes them disappear from the platter every single time.
Make It Your Own
Honey works perfectly fine if you do not have maple syrup, though the flavor will be a bit more straightforward. Sometimes I add a pinch of red pepper flakes when I want just enough heat to make people pause and wonder.
What To Serve With Them
These carrots pair beautifully with roasted chicken, pork tenderloin, or even as part of a vegetarian grain bowl. The sweet and tangy balance cuts through rich meats and adds brightness to simple meals.
Getting The Best Roast
Try to cut your carrots into similar sizes so they finish cooking at the same time. Thicker pieces can be halved lengthwise, while thinner ones can stay whole.
- Turn the carrots halfway through for even browning
- Test doneness by piercing with a fork, it should slide in easily
- Serve these warm rather than piping hot for the best flavor
Save Simple sides like this remind me that good cooking does not need complicated techniques or rare ingredients. Just a little attention and the right combination of flavors.
Recipe FAQs
- → What temperature is ideal for roasting the carrots?
Roasting at 425°F (220°C) ensures the carrots become tender and develop a caramelized exterior.
- → Can I substitute maple syrup with another sweetener?
Yes, honey can be used as an alternative to maple syrup for a similar sweetness.
- → How do I achieve a balanced glaze flavor?
Whisking together maple syrup, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper creates a perfect sweet and tangy coating.
- → Are there any suggested garnishes for this dish?
Chopped fresh parsley and toasted sesame seeds add freshness and texture when sprinkled on top.
- → How long should the carrots be roasted?
Roast the carrots for 25 to 30 minutes, turning once halfway, until tender with caramelized edges.
- → Can this dish be made spicier?
Adding a pinch of red pepper flakes to the glaze adds a subtle spicy kick to the carrots.