Maple Dijon Roasted Carrots


Last Updated on November 20, 2022

Maple dijon roasted carrots are a delicious side dish to serve during the week or at your next holiday gathering! They’re sweet and savory, and a delicious way to eat more veggies.

maple roasted carrots

Maple Roasted Carrots

These maple dijon roasted carrots are an easy weeknight veggie dish to add to your dinner rotation. They’re roasted with some olive oil, maple syrup, dijon mustard and a few simple spices.

They get caramelized in the oven and seriously taste so good!

These carrots are delicious on their own (don’t we all just snack on roasted vegetables?), or served with any main course. I love them with my honey jalapeno salmon or pan-seared branzino.

They do cook down a bit, so be sure to adjust the amount for a larger crowd!

How to make these simple maple dijon roasted carrots

  1. Peel and cut 2 lbs of carrots into 1″ pieces
  2. Toss the carrots in a bowl with olive oil, maple syrup, dijon mustard, parsley, garlic powder, salt & pepper
  3. Once they’re evenly coated, transfer them to a parchment lined sheet pan
  4. Roast on 400 F for about 45-50 minutes

They come out sweet & tender, and with the perfect kick of dijon mustard.

These roasted carrots are seriously so easy to make and packed with flavor, I can’t wait for you guys to try them! You can tag me on Instagram if you do 🙂

maple dijon roasted carrots

More veggie recipes you’ll love:

Miso Roasted Brussels Sprouts

Moroccan Spiced Cauliflower and Chickpeas

Chili Garlic Green Beans

Mape Dijon Roasted Carrots

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Course: Sides


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  • 2 lbs 2 carrots, peeled

  • 1/4 cup 1/4 olive oil

  • 1/4 cup 1/4 parsley, finely chopped

  • 3 tbsp 3 pure maple syrup

  • 2 tbsp 2 dijon mustard

  • 1 tsp 1 garlic powder

  • 1/2 tsp 1/2 salt

  • 1/2 tsp 1/2 black pepper


  • Preheat the oven to 400 F
  • Cut the carrots into 1″ pieces. Toss them in a bowl with the olive oil, maple, dijon, parsley and spices. Mix well until they’re all coated
  • Transfer them to a parchment lined sheet pan. Pour any remaining marinade over the carrots.
  • Roast for 45-50 minutes, flipping halfway through.
  • Garnish with extra parsley when ready to serve and a pinch of salt if needed.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

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