Save I discovered these maple mustard carrots by accident one November when I was frantically prepping sides for an unexpected dinner guest. I had beautiful carrots from the farmers market and a half-empty jar of Dijon mustard, so I just started mixing things together. The moment they came out of the oven, caramelized and glistening, I knew I'd stumbled onto something special. Now I make them constantly, not just for company but for myself on ordinary Tuesday nights.
The first time I served these to my sister, she actually paused mid-bite and said, "Wait, these are just carrots?" That single moment of surprise hooked me. She came back for thirds, and now whenever she visits, it's an unspoken rule that these appear on the table. It became less about the side dish and more about the small joy of feeding someone something that actually delights them.
Ingredients
- Carrots (1 lb, peeled and cut): The star ingredient—look for carrots that are firm and vibrant, not limp or sprouting. I cut mine into fat sticks about the length of my pinky finger, which ensures they roast evenly without drying out.
- Pure maple syrup (2 tbsp): Real maple syrup makes all the difference here; the imitation stuff tastes flat and one-note by comparison.
- Dijon mustard (1 tbsp): This brings the tangy backbone to the glaze, cutting through the sweetness so nothing feels cloying.
- Olive oil (1 tbsp): High-quality oil helps everything glaze and caramelize beautifully in the oven.
- Apple cider vinegar (1 tsp): A tiny splash that brightens the whole dish and keeps it from feeling overly sweet.
- Sea salt and freshly ground black pepper (1/2 tsp and 1/4 tsp): Season generously; these humble seasonings amplify every other flavor.
- Parsley and sesame seeds (optional garnish): The parsley adds a fresh, grassy note, while sesame seeds bring a nutty crunch that transforms the texture.
Instructions
- Heat your oven and prep the pan:
- Preheat to 425°F and line a baking sheet with parchment paper. This temperature is hot enough to caramelize the carrot edges without burning them.
- Whisk the glaze:
- In a large bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper until it's smooth and emulsified. You'll notice it smells immediately bright and promising.
- Coat the carrots:
- Add the carrot sticks to the bowl and toss everything together with your hands or a spatula until every piece is coated evenly. This is easier than it sounds, and oddly satisfying.
- Spread and roast:
- Arrange the carrots in a single layer on your baking sheet, trying not to overcrowd them. Roast for 25 to 30 minutes, turning them halfway through with a spatula so they caramelize evenly on all sides.
- Finish and serve:
- When the carrots are tender and the edges are deep golden, transfer them to a serving dish. Scatter the parsley and sesame seeds over top if you're using them, and serve while they're still warm.
Save There's something quietly magical about how a vegetable side dish can become the thing people remember most about a meal. I've watched people pick individual carrot sticks off a platter, savoring each one, and I realized it wasn't fancy cooking—it was just good attention to detail and one perfect glaze.
Why This Glaze Works
The beauty of this maple-mustard combination is its balance. Maple brings natural sweetness and a subtle woodsy depth, while Dijon contributes a sophisticated tang that prevents the whole thing from tasting like candy. The apple cider vinegar is the secret player here, adding just enough acidity to make your mouth water and keep every bite interesting. Together, they create a glaze that feels both comforting and complex enough to make people wonder what your secret is.
Ways to Vary This Recipe
Once you nail the basic technique, there's a lot of room to play. Substitute honey for the maple syrup if that's what you have on hand, or swap in whole-grain mustard for a coarser texture and earthier taste. A pinch of red pepper flakes adds a subtle heat, while fresh ginger minced into the glaze gives everything a bright, almost Asian-inspired note. I've even drizzled a little soy sauce into the glaze and it transforms the whole dish into something completely different.
Serving Suggestions and Storage
These carrots shine alongside roasted chicken or fish, but they're equally wonderful as part of a vegetarian spread. They taste best served warm right from the oven, though they also hold up surprisingly well at room temperature if you're prepping for a potluck or picnic. Leftovers keep in an airtight container for about three days, and you can gently reheat them in a low oven without drying them out.
- Make them a few hours ahead and serve at room temperature for a relaxed dinner party.
- Double the recipe if you're cooking for a crowd; these always disappear first.
- Leftover carrots are delicious chopped up and added to grain bowls or salads the next day.
Save The smallest recipes often teach the biggest lessons. This one taught me that balance, attention, and a few good ingredients can turn something as simple as a carrot into something memorable.
Recipe FAQs
- → Can I substitute honey for maple syrup in the glaze?
Yes, honey can be used as a substitute for maple syrup to maintain sweetness while slightly altering the flavor profile.
- → How do I ensure the carrots caramelize evenly?
Arrange the carrots in a single layer on a baking sheet and turn them halfway through roasting to promote even caramelization.
- → What can I add for extra heat in the glaze?
Adding a pinch of red pepper flakes to the glaze introduces a subtle spicy kick that complements the sweetness.
- → Is Dijon mustard safe for gluten-sensitive individuals?
Most Dijon mustards are gluten-free, but it's important to check the label if you have a gluten allergy or sensitivity.
- → Can I prepare this dish ahead of time?
Carrots can be glazed and prepped in advance, then roasted fresh before serving to maintain their tenderness and flavor.