Maple Dijon Roasted Carrots

Roasted maple dijon carrots garnished with parsley.

Easy to make and loaded with flavor, these sweet and tangy carrots are roasted in a maple dijon mustard glaze. Perfect for Thanksgiving and the holidays!

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Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 203kcal

Author: Betty Davies

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.

Nutrition