Introduction

Maple Mustard Roasted Carrots are a deliciously sweet and tangy side dish that brings out the natural flavors of fresh carrots. This easy recipe combines buttery maple syrup and mustard for a glaze that caramelizes beautifully in the oven. Perfect for any meal, these carrots are sure to impress.

A round wooden plate holds about thirteen roasted carrots neatly stacked in two layers, with bright orange carrots showing a shiny glaze and some black pepper sprinkled on top. The carrot tops are trimmed but still green, and a few droplets of glaze are glistening on the plate. The plate sits on a wooden slice, surrounded by green pine branches, pine cones dusted with white, and red berries, all set against a dark background. 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 until the glaze is fully emulsified and warmed through.
Step 2: Preheat the oven to 400°F. Peel the carrots and trim the green tops. Arrange the carrots on a baking sheet.
Step 3: Drizzle most of the glaze over the carrots, reserving 1 to 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 the carrots for 30 to 35 minutes until tender. Check and stir them occasionally to ensure the glaze doesn’t burn. If the glaze starts to darken but the carrots aren’t tender, cover the baking sheet with foil and continue roasting.
Step 5: When the carrots are fork-tender, transfer them to a serving platter and drizzle with the remaining glaze. Serve warm and enjoy!

Tips & Variations

For extra depth, add a pinch of smoked paprika or fresh thyme to the glaze before roasting.
Use baby carrots for a quicker roasting time and an attractive presentation.
Substitute honey for maple syrup if preferred, for a slightly different sweetness.
To make the dish vegan, replace butter with olive oil or a plant-based butter alternative.

Storage

Store leftover roasted carrots in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven or microwave until warmed through to maintain their glaze and texture.

How to Serve

A wooden round plate holds a pile of roasted carrots with a shiny glaze, speckled with coarse black pepper and seeds. The carrots are bright orange with green tops, arranged in a slightly stacked but neat layer. Small drops of the glaze pool around the carrots on the plate. The scene has festive accents with pine cones, green pine branches, and red berries blurred softly in the background on a white marbled surface. 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 are best for roasting, but you can use thawed frozen carrots in a pinch. They may be softer, so reduce roasting time and watch closely to avoid overcooking.

How do I prevent the glaze from burning during roasting?

Keep an eye on the carrots and stir them occasionally. If the glaze begins to darken too much before the carrots are tender, cover the baking sheet loosely with foil to protect them while they finish roasting.

Maple Mustard Roasted Carrots Recipe

Print Recipe

★★★★★

4.7 from 60 reviews

This Maple Mustard Roasted Carrots recipe combines tender, sweet carrots with a tangy and rich glaze made from butter, maple syrup, and two types of mustard. Perfect as a flavorful side dish, these carrots are roasted to perfection with a caramelized finish that enhances their natural sweetness balanced by the sharpness of Dijon and grainy mustard.

Author: Tara
Prep Time: 10 minutes
Cook Time: 30 to 35 minutes
Total Time: 40 to 45 minutes
Yield: 4 to 6 servings 1x
Category: Side Dish
Method: Roasting
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, peeled and trimmed

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 together until the mixture is fully emulsified and heated through to create a smooth glaze.
Preheat the oven and prepare carrots: Preheat your oven to 400°F (200°C). Peel the carrots and trim off the green tops. Arrange the carrots evenly on a baking sheet.
Glaze the carrots: Drizzle most of the prepared glaze over the carrots, reserving 1 to 2 tablespoons for finishing. Toss the carrots gently to coat them evenly with the glaze, then spread them out in a single layer on the baking sheet.
Roast until tender: Place the baking sheet in the oven and roast the carrots for 30 to 35 minutes. Stir the carrots occasionally to ensure even cooking and to prevent the glaze from burning. If the glaze starts to darken too much before the carrots are tender, cover the baking sheet loosely with foil and continue roasting until the carrots are fork-tender.
Finish and serve: Once the carrots are tender and caramelized, transfer them to a serving platter. Drizzle the reserved glaze on top for an extra burst of flavor. Serve warm and enjoy your maple mustard roasted carrots!

Notes

Use fresh, firm carrots for the best texture and flavor.
If you prefer a less sweet glaze, reduce the maple syrup slightly.
Covering the carrots with foil partway through roasting helps prevent the glaze from burning while still allowing the carrots to cook through.
This dish pairs wonderfully with roasted meats, grilled chicken, or as part of a vegetarian meal.
Leftovers can be refrigerated and gently reheated in the oven to preserve their texture.

Keywords: maple glazed carrots, roasted carrots, mustard carrots, side dish, autumn vegetables, maple mustard glaze