Maple Dijon Roasted Carrots
Carrots roasted at 425°F, then glazed with maple syrup, Dijon and butter. A sweet and savory side that suits ham or lamb.
Maple Dijon Roasted Carrots
Course: Side DishDifficulty: Easy8
servings15
minutes30
minutesCarrots roasted at 425°F, then glazed with maple syrup, Dijon and butter. A sweet and savory side that suits ham or lamb.
Ingredients
2 lb carrots, peeled and cut into sticks
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons maple syrup
2 tablespoons Dijon mustard
2 tablespoons butter, melted
1 teaspoon apple cider vinegar
1/2 teaspoon garlic powder
1 teaspoon fresh thyme leaves
2 tablespoons chopped fresh parsley
1 pinch flaky salt, to finish
Directions
- Heat the oven to 425°F and line a large sheet pan with parchment.
- Peel the carrots and cut them into sticks about the thickness of a finger, so they cook at the same speed.
- Toss the carrots with the olive oil, salt, pepper and garlic powder until every piece is coated.
- Spread them in a single layer with space between pieces, because crowded carrots steam instead of browning.
- Roast for 15 minutes, until the edges start to color.
- Whisk the maple syrup, Dijon, melted butter and vinegar in a small bowl.
- Pull the pan out, drizzle on most of the glaze and toss the carrots with a spatula.
- Roast another 10 to 15 minutes, until a fork slides in and the glaze is sticky and dark at the edges.
- Move the carrots to a platter and spoon over any glaze left on the pan.
- Scatter the thyme, parsley and flaky salt on top and serve warm.
Notes
- Swap the maple for honey if that is what you have. You can cut the carrots a day ahead and keep them in a bag in the fridge. Leftovers keep 3 days covered and reheat in a 400°F oven for 8 minutes. Serve them next to ham, lamb or roast chicken.
Why roast then glaze
Roasting first browns the carrots. The glaze goes on later so it stays sticky. Dijon cuts through the sweet maple. Roasting concentrates the sweetness, and the Dijon keeps the glaze from tasting like candy. That balance is why it suits rich main dishes.
Cut the carrots about as thick as a finger so they cook at the same pace. Thin ones burn, and thick ones stay hard.
Maple Dijon Carrots swaps
Honey can replace the maple. Whole-grain mustard adds texture. Do not use pancake syrup, since it is too sweet and burns.
Roast the carrots in two pans if they crowd. A single layer is the secret to browning.
What to serve
Ham, lamb or roast chicken.
Spoon any glaze left in the pan over the carrots. That is where the flavor is. Serve warm.
A common mistake
Crowding the pan, which steams the carrots.
One more mistake is glazing too early. The maple burns fast, so wait for the second stage.
Maple Dijon Roasted Carrots at a glance
- Prep time: 15 minutes
- Cooking time: 30 minutes
- Servings: 8 servings
- Ingredients: 12, led by carrots, olive oil, kosher salt, black pepper
Tips for Maple Dijon Roasted Carrots
Swap the maple for honey if that is what you have. You can cut the carrots a day ahead and keep them in a bag in the fridge. Leftovers keep 3 days covered and reheat in a 400°F oven for 8 minutes. Serve them next to ham, lamb or roast chicken.
Maple Dijon Roasted Carrots FAQ
How long does Maple Dijon Roasted Carrots take?
Maple Dijon Roasted Carrots takes 30 minutes of cooking after 15 minutes of prep.
How many people does Maple Dijon Roasted Carrots serve?
This recipe makes 8 servings.
What do I need to make Maple Dijon Roasted Carrots?
12 ingredients, led by carrots, olive oil, kosher salt, black pepper. Amounts are in the recipe card above.
Part of: 26 Easy Easter Side Dishes for a Sweet and Savory Spread
