Maple Dijon Mustard Roasted Carrots
Last Updated on November 8, 2022 by Betty Davies
Sweet, salty and tangy, these oven roasted carrots are glazed with a maple syrup and dijon mustard sauce for a side dish loaded with flavor. Simple to make, this easy recipe is an effortless way to elevate this everyday vegetable. They are a perfect addition to any Thanksgiving or holiday table.
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If you are looking for a veggie side dish to pair with your Thanksgiving dinner, then you can not go wrong with these delicious maple dijon mustard roasted carrots.
Simple to make, the carrots are roasted in a maple dijon glaze for a sweet and tangy flavor. This recipe is an easy way to take this everyday vegetable to the next level.
Oven roasted, the carrots are fork tender with beautifully caramelized edges, and their vibrant color looks so pretty when you serve it to the table.
Be sure to try my Honey Sriracha Roasted Carrots and Roasted Carrots and Brussels Sprouts too!
Why you will love this recipe!
- Easy: This is a low effort side dish! Mix together the ingredients for the glaze, toss the carrots in it and roast. Simple!
- Simple ingredients: The only thing I had to buy for this recipe was fresh carrots, everything else I already had to hand, and I’m sure that will be the case for most people!
- So delicious! Despite the simplicity of this recipe, these carrots are bursting with amazing complex flavors thanks to the maple syrup and dijon mustard.
- Dietary info: These maple dijon glazed carrots are vegan, gluten-free and dairy-free.
Ingredients
- Carrots: Cut your carrots on a diagonal. This exposes more of the surface and allows it to cook quicker as well as absorb more of the flavors from the glaze.
- Oil: A little oil helps the carrots cook evenly and also helps them to absorb the flavors of the maple mustard sauce. Use a high heat neutral flavored oil like avocado, vegetable or canola.
- Maple syrup: A rich flavored maple syrup adds a wonderful natural sweetness full of complexity.
- Dijon mustard: Dijon adds the tang and works wonderfully with the sweet maple.
- Seasonings: Salt, pepper, garlic powder and chili flakes. The chili flakes are optional, but just a few add a nice subtle heat that works great with the sweet flavors.
How to make maple dijon roasted carrots
Be sure to to scroll down for the full recipe!
- Mix together the ingredients for the honey mustard glaze (photo 1).
- Toss the cut carrots in the glaze (photo 2).
- Spread the carrots on a parchment lined baking sheet (photo 3).
- Roast til tender and caramelized (photo 4).
Recipe Variations
These maple dijon mustard roasted carrots are pretty delicious as they are! You can swap the maple syrup for honey if that’s what you have to hand, and as mentioned above, the chili flakes are totally optional. For a milder flavor, you can use a wholegrain mustard rather than dijon. The oil can be swapped for melted butter if you prefer.
Frequently Asked Questions
The carrots I used for this recipe were quite thin, but thicker carrots will work perfectly too. For some added color, opt for a mix of purple, orange, yellow and white carrots. If you have baby carrots, they also work great and are even quicker to prep.
When roasting carrots, I prefer to peel them. The skin is edible and thin, but I personally prefer the look and texture of them peeled. If you want to skip peeling them, that’s totally fine!
Carrots have a naturally sweetness when roasted, so they work great with the maple dijon glaze. Brussels sprouts also work great with this glaze and all of your favorite fall squashes work perfectly!
Serving Suggestions
These maple mustard glazed carrots are simple enough to make for an everyday meal, but the flavors lend themselves perfectly to fall and Thanksgiving dinners. Try them with some of these favorites:
Make ahead, storage and reheating
You can prep the carrots and toss them in the maple dijon sauce up to a day ahead of time. Keep them covered in the fridge and roast when you are ready to serve.
These are best served straight away, but they will keep well for a day or two once cooked. If you plan on cooking them ahead of time, don’t cook them all the way through, as otherwise, they can become overcooked and mushy when reheated.
Cooked carrots can be reheated in an oven at 350F / 180c for 5 minutes to warm them through.
Recipe Notes and Tips
- To get an even coating of glaze on the carrots, I like to toss everything together in a bowl before placing on the baking sheet to roast. You can add everything straight to the baking tray to save on washing up, but make sure hat the carrots slices are well covered.
- Cooking time will vary depending on how thick or thin your carrots are.
- Cut the carrots on the diagonal. They cook quicker, become more flavorful and look more impressive of the plate.
- Stir the carrots several times during cooking. The sugar in the maple syrup will start to burn around the edges of your baking sheet, so move your carrots regularly to prevent burning.
These maple dijon mustard roasted carrots are a must for your Thanksgiving table. Sweet and salty, they are bursting with flavor, and make the perfect accompaniment to your roasted turkey.
More Carrot Recipes
- Cucumber Carrot and Radish Salad
- Mashed Carrot and Parsnip
- Air Fryer Baby Carrots
- Carrot and Rutabaga Mash
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Maple Dijon Roasted Carrots
Ingredients
- 1 lb carrots (450g)
- 2 tablespoons oil
- ¼ cup maple syrup (4 tablespoons)
- 2 tablespoons dijon mustard
- pinch red chili flakes (optional)
- ¼ teaspoon salt
- pinch black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 400F / 200c and line a baking sheet with parchment.
- Peel the carrots, cut them into thickish slices on the diagonal, and place in a large bowl.
- Mix together the oil, maple syrup, mustard, chili flakes, salt, pepper and garlic powder in a jug or bowl til well combined.
- Pour the maple mustard glaze over the carrots and toss to coat them.
- Place the carrots onto the lined baking sheet and place in the oven for 25 to 35 minutes til fork tender.
- During roasting, stir the carrots every 10 minutes or so to prevent the maple burning. Use a fork to check when they are done, I like to start checking around the 20 minute mark.
Notes
- To get an even coating of glaze on the carrots, I like to toss everything together in a bowl before placing on the baking sheet to roast. You can add everything straight to the baking tray to save on washing up, but make sure hat the carrots slices are well covered.
- Cooking time will vary depending on how thick or thin your carrots are.
- Cut the carrots on the diagonal. They cook quicker, become more flavorful and look more impressive of the plate.
- Stir the carrots several times during cooking. The sugar in the maple syrup will start to burn around the edges of your baking sheet, so move your carrots regularly to prevent burning.
