Maple Mustard Roasted Carrots (Printable)

Tender carrots glazed with a sweet and tangy maple-mustard sauce and roasted to caramelized perfection.

# 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 - 0.5 tsp sea salt
07 - 0.25 tsp freshly ground black pepper

→ Garnish

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

# How-To:

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

# Expert Advice:

01 -
  • The glaze creates a sticky-caramelized exterior while the carrots stay tender inside, no dry vegetable syndrome here.
  • Maple and mustard do something special together—sweet, tangy, and vaguely sophisticated without requiring any real skill.
  • It takes thirty minutes from oven to table and impresses people way more than the effort deserves.
02 -
  • Don't crowd the pan or they'll steam instead of caramelize—learned this the hard way by making twice as much and ruining the whole batch.
  • The glaze can go from glossy to burnt in two minutes if your oven runs hot, so start checking at 25 minutes rather than waiting the full 30.
  • Room temperature carrots roast more evenly than cold ones straight from the fridge, a small detail that changes everything texture-wise.
03 -
  • Cut your carrots as uniformly as you can stomach—it's the difference between some being done and others still crunchy.
  • Don't skip the parchment paper; it prevents sticking and means you actually want to clean up afterward.
  • Make the glaze while the oven preheats so you're not fumbling with whisks while your pan is hot.
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