Description

Sweet, tangy, and savory roasted carrots glazed with maple syrup and Dijon mustard—easy enough for weeknights, elegant enough for holidays.

Ingredients

Scale

1 lb carrots, peeled and cut into sticks or left whole if small
2 tablespoons olive oil
1 ½ tablespoons pure maple syrup
1 tablespoon Dijon mustard
1 teaspoon balsamic vinegar
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme or 1 teaspoon fresh thyme
¼ teaspoon red pepper flakes (optional, for heat)
Chopped fresh parsley (for garnish)
Crumbled feta or goat cheese (optional)
Toasted nuts (walnuts, pecans, or almonds, optional)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or grease it lightly.
If using large carrots, peel and cut them into sticks. Leave baby or thin carrots whole.
In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, balsamic vinegar, garlic powder, salt, black pepper, thyme, and red pepper flakes.
Place carrots in a large bowl and toss with the maple Dijon glaze until evenly coated.
Spread the coated carrots in a single layer on the prepared baking sheet.
Bake for 20–25 minutes, flipping halfway through, until tender and caramelized. Roast 5 more minutes for deeper browning if desired.
Transfer to a serving dish and garnish with chopped parsley, crumbled cheese, or toasted nuts. Serve warm.

Notes

Use firm, fresh carrots for best texture. Add rosemary or extra thyme for herbaceous flavor. Balance sweetness and tang to your taste. Add parsnips or Brussels sprouts for variation. Skip cheese for a vegan version.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Roasted
Cuisine: Vegetarian

Nutrition

Serving Size: 1/4 batch
Calories: 130
Sugar: 7g
Sodium: 210mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 1g
Cholesterol: 0mg

Keywords: roasted carrots, maple dijon glaze, easy side dish, vegan carrots, holiday vegetables