Maple Mustard Roasted Carrots (Printable)

Tender roasted carrots glazed with a sweet and tangy maple-mustard sauce. Easy and flavorful side dish.

# What You Need:

→ Vegetables

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

→ Glaze

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

→ Garnish (optional)

08 - 1 tbsp chopped fresh parsley
09 - 1 tsp toasted sesame seeds

# How-To Steps:

01 - Preheat the oven to 425°F and 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 until combined.
03 - Add the peeled and cut carrots to the bowl and toss thoroughly to ensure an even glaze coat.
04 - Spread the glazed carrots evenly in a single layer on the prepared baking sheet.
05 - Roast in the oven for 25 to 30 minutes, turning once halfway through, until tender and caramelized at the edges.
06 - Transfer carrots to a serving platter and garnish with chopped parsley and toasted sesame seeds if desired. Serve warm.

# Expert Advice:

01 -
  • They're ready in 40 minutes flat, no fancy techniques required.
  • The sweet and tangy glaze makes even carrot skeptics ask for seconds.
  • One bowl, one sheet pan, minimal cleanup but maximum flavor.
02 -
  • Don't skip the halfway turn—it's the difference between evenly caramelized carrots and some that are done while others are still pale.
  • The glaze will look thin when raw, but it concentrates and thickens as the carrots roast, so trust the process and don't add extra syrup.
03 -
  • Cut your carrots to roughly the same size so they finish roasting at the same time.
  • Don't crowd the pan—give each carrot piece space to caramelize rather than steam.
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