These Maple Roasted Carrots are the perfect blend of sweet and savory. The carrots are coated in maple syrup, dijon mustard and a mix of seasonings and then roasted until they are tender and have lightly caramelized edges. This is an easy side dish that brings out the natural sweetness of carrots with a touch of bold flavor.
Made these for Easter dinner, absolutely delicious! Loved that tip to spread them out so as not to "steam" them. Worked perfectly and everyone loved them!
- our reader, Nancy
This carrot side dish is simple and great for weeknight dinners or special occasions. They make a perfect addition to a dinner with a hearty main course or as part of your holiday spread. I'm definitely serving these at Easter and Christmas - they truly taste like candy!
If you are looking for more carrot recipes, check out our: Roasted Sweet Potatoes and Carrots, Carrot and Potato Soup or Carrot and Butternut Squash Soup.
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Why We Love This Recipe
- Flavorful: The combination of maple syrup, Dijon mustard and the seasonings give these roasted carrots the perfect mix of sweet, tangy and savory flavors. The roasting process enhances their natural sweetness and creates irresistible caramelized edges.
- Simple: With just a handful of ingredients and a quick toss together, these tender carrots come together in minutes. The oven does all the work, so you get a delicious side without spending too much extra time in the kitchen.
- Kid friendly: The natural sweetness of the carrots combined with the maple glaze makes these appealing even to picky eaters. Plus, the soft, tender texture is easy to enjoy, making it a great way to get more veggies on their plate!
Ingredients
Here are the ingredients you will need for this roasted carrots recipe:
- Carrots: Use large carrots, cut in half lengthwise.
- Olive Oil: Use regular olive oil in this recipe.
- Maple Syrup: Use real pure maple syrup. Skip the artificial pancake syrup for the best natural sweetness and depth of flavor.
- Dijon Mustard: You can use any quality dijon mustard. Whole grain mustard would also be delicious!
- Garlic powder
- Onion powder
- Salt & black pepper
See recipe card below for quantities.
Instructions
Let's make this side dish together!
- Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper. In a large bowl, whisk together the olive oil, maple syrup, Dijon mustard, garlic powder, onion powder, salt, and black pepper.
- Step 2: Add the carrots to the bowl and toss them in the mixture until they’re well coated.
- Step 3: Spread the carrots out on the prepared baking sheet in a single layer to ensure even roasting.
- Step 4: Bake for 30-35 minutes, or until the carrots are tender and slightly caramelized. Serve warm and enjoy!
Substitutions and Variations
Here are some common recipe substitutions and variations for this roast carrot dish.
- Carrots: If you’re short on time, use baby carrots instead of peeling and slicing whole ones.
- Maple syrup: Swap maple syrup for honey if you prefer a slightly different sweetness.
- Dijon mustard: Try whole grain mustard instead of dijon.
- Olive oil: Avocado oil is a great alternative if you want a neutral flavored oil with a higher smoke point.
- Garlic powder: Use minced fresh garlic for a stronger garlic flavor.
- Additions: Add a pinch of cayenne or red pepper flakes for a little heat to balance the sweetness. Sprinkle in dried or fresh herbs. Thyme, rosemary or parsley would make a great addition.
Equipment
Here is some kitchen equipment you will need for this delicious side dish. You can find all of these products on Amazon.
- Baking sheet: Use a good quality sheet pan for even cooking!
- Parchment paper: I love these parchment paper sheets for roasting vegetables. They make cleaning up so much easier!
Storage
Here are storage instructions for this easy recipe:
- Refrigerator Storage: Store leftover roasted carrots in an airtight container in the fridge for up to 3-4 days.
- Freezer Storage: You can freeze the roasted carrots in an airtight container or freezer bag for up to 2-3 months, though the texture may change slightly after thawing.
- Reheating: Reheat the carrots in the oven at 350°F for about 10-15 minutes to help them stay crispy.
Top Tips
- Cut evenly: Slice the carrots into similar sizes so they roast evenly and finish cooking at the same time.
- Don’t overcrowd the pan: Spread the carrots in a single layer with space between them to help them caramelize instead of steam..
- Roast until tender: The exact cook time may vary based on your oven and the thickness of your carrots, so check for doneness by piercing with a fork.
FAQ
Yes, you can easily add other vegetables like parsnips, sweet potatoes or even brussels sprouts. Just make sure to cut them into similar sizes as the carrots so they cook evenly.
You can prep the carrots and coat them with the maple mixture a day in advance. Store them in the fridge, and then roast them when you're ready to serve. Quick and hassle free!
Absolutely! Baby carrots work perfectly for this recipe. Just keep in mind they may cook a bit faster, so check for tenderness a little earlier than the original recipe time.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve this dish with:
Easy Maple Roasted Carrots Recipe - Simple Side Dish
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
- 1.5 lb Carrots peeled and sliced in half
- 2 tablespoons Olive Oil
- ¼ cup Maple Syrup
- 1 tablespoon Dijon Mustard
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Preheat the oven to 400F.
- Combine olive oil, maple syrup, dijon, garlic powder, onion powder, salt, and black pepper in a large bowl. Whisk well, then add carrots and mix well.
- Line a baking sheet with parchment paper. Arrange carrots on the baking sheet and bake for 30-35 minutes, until tender.
Notes
-
- Cut evenly: Slice the carrots into similar sizes so they roast evenly and finish cooking at the same time.
- Don’t overcrowd the pan: Spread the carrots in a single layer with space between them to help them caramelize instead of steam..
- Roast until tender: The exact cook time may vary based on your oven and the thickness of your carrots, so check for doneness by piercing with a fork.
-
- Refrigerator Storage: Store leftover roasted carrots in an airtight container in the fridge for up to 3-4 days.
- Freezer Storage: You can freeze the roasted carrots in an airtight container or freezer bag for up to 2-3 months, though the texture may change slightly after thawing.
- Reheating: Reheat the carrots in the oven at 350°F for about 10-15 minutes to help them stay crispy.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Nancy says
Made these for Easter dinner, absolutely delicious! Loved that tip to spread them out so as not to "steam" them. Worked perfectly and everyone loved them!
Christina Musgrave says
Yay, thanks so much, Nancy! So happy this recipe was a part of your Easter celebration!