Maple Mustard Roasted Carrots (Printable)

Tender roasted carrots glazed in a sweet and tangy maple-mustard sauce for a perfect side.

# What You'll Need:

→ Vegetables

01 - 1 pound carrots, peeled and cut into sticks or rounds

→ Glaze

02 - 2 tablespoons pure maple syrup
03 - 1 tablespoon Dijon mustard
04 - 1 tablespoon olive oil
05 - 1 teaspoon apple cider vinegar
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

→ Garnish (optional)

08 - 1 tablespoon chopped fresh parsley
09 - 1 teaspoon toasted sesame seeds

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, sea salt, and black pepper.
03 - Add carrots to the bowl and toss thoroughly to evenly coat them with the glaze.
04 - Spread the glazed carrots in a single layer on the prepared baking sheet.
05 - Roast for 25 to 30 minutes, turning once halfway through, until carrots are tender and caramelized at the edges.
06 - Transfer carrots to a serving platter. Garnish with chopped parsley and toasted sesame seeds if desired. Serve warm.

# Expert Advice:

01 -
  • They taste indulgent and glazed, but you're really just roasting vegetables—no fancy techniques required.
  • The balance of sweet maple and tangy mustard is addictive, and somehow it makes you eat more vegetables without thinking about it.
  • Everything happens on one pan, and it's ready in under 45 minutes from start to finish.
02 -
  • Don't skip the halfway stir—I learned this the hard way when one side came out caramelized and the other side stayed pale, and it changed everything once I started turning them.
  • The glaze will seem thin when you first toss the carrots, but it tightens up and gets glossy in the heat, so resist the urge to add more syrup or oil.
03 -
  • If you want extra shine and depth, brush the roasted carrots with an extra teaspoon of maple syrup right after they come out of the oven while they're still hot.
  • Don't peel your carrots too far in advance—they can dry out, so prep them close to cooking time for the best texture.
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