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Maple Dijon Glazed Carrot Side

This Maple Dijon Glazed Carrot Side is a warm and colorful dish that pairs sweet maple syrup with tangy Dijon mustard, perfect for weeknight dinners or holiday celebrations.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Carrots
  • 2 lbs whole carrots, peeled and halved lengthwise (quartered if very thick) Choose firm and bright orange carrots.
Glaze Ingredients
  • 2 tbsp olive oil
  • 1/2 tsp fine sea salt, plus more to taste
  • 1/4 tsp freshly ground black pepper
  • 3 tbsp pure maple syrup Use honey as a substitution for a different sweetness.
  • 2 tbsp Dijon mustard Swap with whole grain mustard for texture.
  • 2 tbsp unsalted butter Vegan butter can replace for a dairy-free option.
  • 1 tbsp fresh lemon juice
  • 1/2 tsp fresh thyme leaves Can use fresh rosemary or sage as alternatives.
Garnish
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup toasted walnuts, chopped Substitute with pecans or almonds if desired.

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. Toss the peeled and cut carrots with olive oil, salt, and pepper until lightly coated.
  3. Spread the carrots in a single layer with cut sides facing down.
Roasting
  1. Roast the carrots for 20 to 22 minutes without stirring, until fork-tender and nicely caramelized.
Making the Glaze
  1. Combine maple syrup, Dijon mustard, butter, lemon juice, and thyme in a small saucepan over medium heat.
  2. Simmer for 3 to 4 minutes, whisking until the butter melts and the glaze is glossy.
Coating & Serving
  1. Transfer the roasted carrots to a bowl or platter and pour the warm glaze over them.
  2. Toss gently to coat each carrot with the glaze.
  3. Taste and adjust salt as needed, then sprinkle with parsley and toasted walnuts before serving.

Notes

For best flavor, cut the carrots before roasting to maximize caramelization. Store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze the roasted carrots for up to 2 months.