Maple Dijon Roasted Carrots Recipe

Introduction

Maple Dijon Roasted Carrots offer a delightful balance of sweetness and tanginess with a hint of warmth from spices. This simple yet flavorful side dish transforms ordinary carrots into a caramelized, savory treat perfect for any meal.

Ingredients

• 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
• Crumbled feta or goat cheese
• Toasted nuts (walnuts, pecans, or almonds)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Step 2: Prepare the carrots by peeling and cutting them into even sticks if large; leave small or baby carrots whole.
3. Step 3: In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, balsamic vinegar, garlic powder, salt, black pepper, thyme, and red pepper flakes if using.
4. Step 4: Place the carrots in a large bowl and pour the maple Dijon glaze over them. Toss well to coat evenly.
5. Step 5: Arrange the coated carrots in a single layer on the prepared baking sheet, avoiding crowding.
6. Step 6: Roast for 20-25 minutes, flipping halfway through, until tender and caramelized. Roast 5 minutes longer for a deeper color if desired.
7. Step 7: Transfer to a serving dish and garnish with chopped parsley, crumbled cheese, and toasted nuts. Serve warm and enjoy.

Tips & Variations

• For extra richness, drizzle a little melted butter over the carrots before roasting.
• Use fresh thyme instead of dried for a brighter herb flavor.
• Add a sprinkle of smoked paprika for a subtle smoky note.
• Substitute maple syrup with honey or agave nectar if preferred.

Storage

Store leftover roasted carrots in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave until warmed through. They also taste great cold in salads or as a snack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen carrots for this recipe?

Fresh carrots provide the best texture and flavor for roasting. Frozen carrots tend to be softer and may become mushy when roasted, so fresh is recommended.

What can I substitute for Dijon mustard?

If you don’t have Dijon mustard, you can use yellow mustard or whole-grain mustard. They will slightly alter the flavor but still complement the glaze well.

Maple Dijon Roasted Carrots Recipe

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4.8 from 291 reviews

This Maple Dijon Roasted Carrots recipe offers a deliciously sweet and tangy twist on classic roasted carrots. Coated in a flavorful glaze of olive oil, pure maple syrup, Dijon mustard, and balsamic vinegar, these carrots caramelize beautifully in the oven, resulting in a tender, slightly crispy side dish. Garnished with fresh parsley, crumbled feta or goat cheese, and toasted nuts, this easy and elegant recipe is perfect for a healthy, flavorful accompaniment to any meal.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Carrots

• 1 lb carrots, peeled and cut into sticks or left whole if small

Maple Dijon Glaze

• 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)

Garnishes

• Chopped fresh parsley
• Crumbled feta or goat cheese
• Toasted nuts (walnuts, pecans, or almonds)

Instructions

1. Preheat the Oven and Prepare the Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking, ensuring an easy cleanup and preventing the carrots from sticking.
2. Prepare the Carrots: If using large carrots, peel them and cut them into even-sized sticks to ensure they cook evenly and in the same timeframe. If using baby or thin carrots, leave them whole for a different texture and visual appeal.
3. Make the Maple Dijon Glaze: In a small bowl, whisk together olive oil, pure maple syrup, Dijon mustard, balsamic vinegar, garlic powder, salt, black pepper, thyme, and red pepper flakes if you desire a hint of heat. This glaze will coat the carrots and create a beautiful caramelized exterior as they roast.
4. Coat the Carrots: Place the prepared carrots in a large mixing bowl, pour the maple Dijon glaze over them, and toss well until each piece is evenly coated with the flavorful mixture.
5. Arrange on a Baking Sheet: Spread the coated carrots out in a single layer on the prepared baking sheet. Avoid overcrowding so that the carrots roast evenly and develop a nice caramelization.
6. Roast the Carrots: Bake the carrots in the preheated oven for 20-25 minutes, flipping them halfway through cooking to ensure even roasting. Roast until the carrots are tender and slightly caramelized. For a deeper golden-brown color, extend roasting time by an additional 5 minutes.
7. Garnish and Serve: Remove the carrots from the oven and transfer them to a serving dish. Garnish with chopped fresh parsley, crumbled feta or goat cheese, and toasted nuts for extra flavor and texture. Serve warm and enjoy this vibrant side dish.

Notes

• For uniform cooking, cut large carrots into evenly sized sticks.
• If you prefer a milder flavor, omit the red pepper flakes.
• Use fresh thyme if available for a more vibrant herbal note.
• To toast nuts, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

Keywords: roasted carrots, maple Dijon glaze, side dish, vegetarian, healthy carrots, baked carrots, maple syrup carrots, dinner side