Save to Pinterest There's something about the smell of carrots hitting a hot oven that makes me stop and pay attention. I discovered these maple-mustard roasted carrots on a random Tuesday when I had nothing but root vegetables and a nearly empty pantry—the maple syrup was a last-minute impulse, the mustard a kitchen staple I'd grabbed weeks before. That first bite, when the edges turned a deep caramel brown and the glaze caught just right on my tongue, made me realize I'd been sleeping on carrots as a real side dish all these years.
I made this for my sister's dinner party and watched her go back for thirds, which honestly surprised me. She's the type who picks vegetables off her plate, but something about the caramelization and the balance of maple and mustard just clicked for her. That's when I knew this wasn't just a weeknight side—it was a confidence builder in the kitchen.
Ingredients
- Carrots (1 lb, peeled and cut into sticks or rounds): The thicker you cut them, the longer they take, so aim for even pieces about the thickness of your pinky finger for the best roasting time.
- Pure maple syrup (2 tbsp): The real stuff makes all the difference—the darker grades have more depth, but whatever you have on hand will work beautifully.
- Dijon mustard (1 tbsp): This brings a sharp tang that keeps the glaze from being pure sweetness and prevents it from feeling one-note.
- Olive oil (1 tbsp): High heat cooking needs good oil, and this helps everything caramelize instead of steam.
- Apple cider vinegar (1 tsp): A small splash that rounds out the flavor and adds brightness—don't skip it even though it seems minimal.
- Sea salt (1/2 tsp) and freshly ground black pepper (1/4 tsp): Taste as you go because good seasoning is what makes people ask for the recipe.
- Fresh parsley and toasted sesame seeds (optional garnish): These add texture and a little visual pop, but the carrots shine on their own if you keep it simple.
Instructions
- Get your oven ready:
- Preheat to 425°F and line your baking sheet with parchment paper so nothing sticks and cleanup is easy.
- Mix the glaze:
- Whisk together the maple syrup, mustard, oil, vinegar, salt, and pepper in a bowl—it should smell bright and a little tangy, not overly sweet. If the mustard seems harsh on its own, don't worry, it mellows beautifully with the maple.
- Coat the carrots:
- Add your cut carrots to the glaze and toss everything until each piece gets a good coating. This is important because the unglazed spots won't caramelize the same way.
- Spread and roast:
- Lay the carrots in a single layer on the sheet and slide them into the oven for 25 to 30 minutes, stirring halfway through. You'll know they're done when the edges turn deep golden-brown and a fork slides through the thickest piece without resistance.
- Finish and serve:
- Transfer to a serving plate while they're still warm, scatter the parsley and sesame seeds on top if you're using them, and serve immediately while the glaze is still glossy.
Save to Pinterest I served these at a potluck once and someone asked if I'd bought them at a fancy restaurant. The moment felt silly and sweet—it was just vegetables, but they'd been treated with enough care to actually taste like something special. That's what this recipe taught me.
The Caramelization Secret
High heat and patience are your friends here. Don't crowd the pan and don't skip the halfway stir—the carrots need room to breathe and direct contact with the hot sheet to get those browned edges. The glaze will bubble a little around the edges and that's exactly what you want, because that's where the magic happens. If they look wet and glossy but not at all brown after 20 minutes, your oven might run cool, so trust your eyes over the timer.
Variations That Work
I've swapped in honey when I ran out of maple syrup and the dish turned out just as good, with a slightly milder sweetness. Whole grain mustard gives a grainier texture, though it changes the flavor a touch. One time I added a pinch of red pepper flakes and my partner loved it—it brings heat without overwhelming the maple-mustard balance.
Serving and Storage
These carrots are best served warm, straight from the oven, when the glaze is still tacky and the edges are crisp. They'll keep in an airtight container in the fridge for up to three days, and you can reheat them gently in a 350°F oven for about 10 minutes to restore some of that just-cooked texture.
- Serve alongside roasted chicken, fish, or any protein that doesn't fight with maple and mustard flavors.
- They're hearty enough to work at a vegetarian table too, paired with grains or other vegetables.
- Make a double batch if you're cooking for guests—they disappear faster than you'd expect.
Save to Pinterest There's something deeply satisfying about turning carrots into something people actually want to eat. This recipe proved to me that the best side dishes don't need to be complicated—just balanced and treated with a little intention.
Recipe FAQs
- → What type of carrots work best for roasting?
Fresh, firm carrots cut into sticks or rounds roast evenly and develop a tender texture with caramelized edges.
- → Can I substitute maple syrup in the glaze?
Yes, honey is a great substitute that adds similar sweetness and complements the mustard's tang.
- → How do I ensure the carrots caramelize well?
Roast at a high temperature (425°F/220°C) and spread carrots in a single layer, turning halfway to develop even caramelization.
- → What garnishes enhance the dish?
Chopped fresh parsley adds brightness, while toasted sesame seeds provide a subtle crunch and nutty flavor.
- → Is it possible to add a spicy element to the glaze?
Yes, a pinch of red pepper flakes can be mixed into the glaze to add a mild spicy kick.