Introduction

Maple Mustard Roasted Carrots combine the natural sweetness of maple syrup with the tangy punch of mustard for a flavorful, comforting side dish. This easy recipe transforms simple carrots into a delicious treat perfect for any meal.

A wooden round plate is filled with a single layer of shiny, roasted orange carrots, each with green tops, coated in a speckled mustard seed glaze that gives a sticky texture. The carrots are arranged in a slightly overlapping manner, with some mustard sauce pooling on the plate. Surrounding the plate are red berries and pine cones, with a soft blurred background of greenery and holiday decor. The overall scene has a cozy, festive feel with a white marbled texture below the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tbsp butter
3 tbsp maple syrup
2 tbsp grainy mustard
1 tbsp Dijon mustard
1 tsp lemon juice
½ tsp kosher salt
¼ tsp pepper
2 lb carrots

Instructions

Step 1: In a small saucepan, melt the butter over medium heat. Add the maple syrup, grainy mustard, Dijon mustard, lemon juice, kosher salt, and pepper. Whisk together until the glaze is fully emulsified and warmed through.
Step 2: Preheat the oven to 400°F. Peel the carrots and trim off the green tops. Arrange the carrots on a baking sheet.
Step 3: Drizzle most of the glaze over the carrots, reserving 1 or 2 tablespoons for later. Toss the carrots to coat evenly, then spread them out on the baking sheet in a single layer.
Step 4: Roast for 30 to 35 minutes, stirring occasionally to prevent burning and ensure even cooking. If the glaze starts to darken before the carrots are tender, cover the pan loosely with foil and continue roasting.
Step 5: Once the carrots are fork-tender, transfer them to a serving platter and drizzle with the remaining glaze. Serve warm and enjoy!

Tips & Variations

Use baby carrots to skip peeling and reduce prep time.
Add a sprinkle of fresh thyme or rosemary before roasting for an herbal note.
Swap butter for olive oil for a dairy-free version.

Storage

Store leftover roasted carrots in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave, adding a little water or reserved glaze to keep them moist.

How to Serve

A wooden round plate holds ten roasted whole carrots placed side by side in a slight fan shape, all glossy with a shiny coating of oil and sprinkled with cracked black pepper for texture. The carrots have bright orange vibrant color, each with green tops intact, and some light char marks on the skin. A few drops of oil and seasoning rest on the wooden plate beneath the carrots. Around the plate, pinecones, red berries, and green pine branches are arranged on a white marbled surface, giving a festive look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen carrots for this recipe?

Fresh carrots work best for roasting, but you can use thawed frozen carrots. Just reduce the roasting time since frozen carrots may cook faster.

How do I prevent the glaze from burning?

Keep an eye on the carrots while roasting and stir them occasionally. If the glaze starts to darken too quickly, cover the pan loosely with foil to prevent burning while the carrots finish cooking.

Maple Mustard Roasted Carrots Recipe

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5 from 115 reviews

Maple Mustard Roasted Carrots feature tender carrots baked in a rich, tangy-sweet glaze made from butter, maple syrup, and two types of mustard. This simple, flavorful side dish balances sweetness and acidity for a perfect complement to any meal.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Glaze

4 tbsp butter
3 tbsp maple syrup
2 tbsp grainy mustard
1 tbsp Dijon mustard
1 tsp lemon juice
½ tsp kosher salt
¼ tsp pepper

Vegetables

2 lb carrots

Instructions

Prepare the glaze: In a small saucepan over medium heat, melt the butter. Add the maple syrup, grainy mustard, Dijon mustard, lemon juice, kosher salt, and pepper. Whisk continuously until the mixture is fully emulsified and warmed through, creating a smooth glaze.
Prep the carrots: Preheat your oven to 400°F (204°C). Peel the carrots and trim off the green tops. Arrange the carrots on a baking sheet in a single layer.
Glaze the carrots: Drizzle most of the prepared glaze over the carrots, reserving about 1 to 2 tablespoons of glaze for later use. Toss the carrots gently to coat them evenly, then spread them back out on the baking sheet to ensure even roasting.
Roast the carrots: Place the baking sheet in the preheated oven and roast the carrots for 30 to 35 minutes until they are tender when pierced with a fork. About halfway through roasting, stir the carrots to ensure they cook evenly and check the glaze to prevent burning. If the glaze starts to darken too much before the carrots are fully cooked, cover the baking sheet loosely with aluminum foil and continue roasting.
Finish and serve: Once the carrots are fork-tender, remove the baking sheet from the oven. Transfer the carrots to a serving platter and drizzle the reserved glaze on top for an extra burst of flavor. Serve warm and enjoy.

Notes

Carrots can vary in size; try to select similar-sized carrots to ensure even cooking.
If you prefer a less sweet glaze, reduce the maple syrup to 2 tablespoons.
For a vegan version, substitute butter with a plant-based margarine.
The glaze can be prepared ahead and stored in the refrigerator; rewarm before glazing the carrots.
Leftover roasted carrots make a great addition to salads or as a tasty snack.

Keywords: roasted carrots, maple mustard glaze, side dish, baked carrots, sweet and tangy carrots