With a few simple additions, these glazed roasted carrots taste as vibrant as they look.
By Tux Loerzel
This beautiful dish is the perfect balance of bright vinegary dijon mustard, sweet caramely maple syrup, rich salty butter, fresh woodsy green thyme and parsley, and tender earthy sweet carrots. Since the carrots are roasted not boiled, they are packed with flavor and wonderfully tender with a subtle crispness on the ends and edges. The sauce seems loose initially, but in the oven the butter, maple, and mustard caramelize and thicken and coat the carrots perfectly and give them an elegant autumnal flavor. 
I recommend using multiple colors of carrots if you can find them. Not only do they make for a more beautiful, dramatic presentation, but they also offer slight variations in flavor and sweetness. My local grocery store carries mixed bags of yellow, orange, and purple carrots and these days I don’t believe they’re difficult to find in most parts of the country. Standard orange carrots would work just fine though in a pinch.
I like to think that this is one of those gateway dishes that will convert even the most avid cooked carrot, or mustard, hater and guide them on the path toward food love.
PrintMaple Dijon Roasted Carrots
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
These Maple and Dijon Glazed Roasted Carrots are a vibrant side dish featuring the perfect balance of sweet maple syrup, tangy Dijon mustard, and fresh herbs, all caramelized to perfection.
Ingredients
- 2 lbs carrots (multiple colors if possible)
- 4 tablespoons butter
- 2 to 3 teaspoons finely chopped fresh thyme leaves
- 1/4 cup dark amber real maple syrup
- 1 tablespoon Dijon mustard
- 2 teaspoons whole grain mustard
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons finely chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C).
- Wash, dry, and peel the carrots. Place them in a shallow baking dish that is long and wide enough to fit them all in a single layer.
- In a small saucepan, melt the butter over medium heat. Add the chopped thyme and stir for about 1 minute until fragrant.
- Remove the saucepan from heat and stir in the maple syrup, Dijon mustard, and whole grain mustard. Mix until well combined.
- Pour the butter and mustard mixture over the carrots in the baking dish. Toss the carrots until they are evenly coated.
- Season the carrots with salt and freshly ground black pepper to taste.
- Roast the carrots in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and the edges are slightly caramelized.
- Remove from the oven and sprinkle with fresh parsley before serving.
Notes
For a more dramatic presentation, use a mix of colorful carrots. If you can’t find them, standard orange carrots work fine. The sauce may seem loose at first, but it will thicken and caramelize in the oven. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12
- Sodium: 150
- Fat: 8
- Carbohydrates: 20
- Fiber: 4
- Protein: 1
- Cholesterol: 20
Frequently Asked Questions
What type of carrots work best for this recipe?
I recommend using a mix of yellow, orange, and purple carrots for a vibrant presentation and varying flavors, but standard orange carrots will work just fine if needed.
How do I ensure the glaze coats the carrots evenly?
Make sure to toss the carrots in the maple syrup, Dijon mustard, and melted butter mixture before roasting, and stir them halfway through cooking to ensure even coverage.
Can I substitute another ingredient for the Dijon mustard?
While Dijon mustard adds a unique tang, you could use a whole grain mustard for a different texture or a mild yellow mustard in a pinch, though it will alter the flavor slightly.
Tasty! I see the peace and happiness here. Happy holiday!