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
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
- Peel and cut 2 lbs of carrots into 1″ pieces
- Toss the carrots in a bowl with olive oil, maple syrup, dijon mustard, parsley, garlic powder, salt & pepper
- Once they’re evenly coated, transfer them to a parchment lined sheet pan
- 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 🙂
More veggie recipes you’ll love:
Miso Roasted Brussels Sprouts
Moroccan Spiced Cauliflower and Chickpeas
Chili Garlic Green Beans
Mape Dijon Roasted Carrots
Ingredients
- 2 lbs carrots, peeled
- 1/4 cup olive oil
- 1/4 cup parsley, finely chopped
- 3 tbsp pure maple syrup
- 2 tbsp dijon mustard
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Directions
- 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.
When growing up my mother and grandmother would write little notes besides the recipes in their cookbooks. B for bad, “G” stood for good, and v.g. meant very good. Well today I am noting this recipe as V.G. My family loved it! Oh and it smells amazing when cooking.
Thank you so much, Maggie! 😊