Maple Dijon Roasted Carrots – Sweet, Tangy & Oven-Crisped Perfection

These Maple Dijon Roasted Carrots are the perfect blend of sweet, savory, and tangy, with tender centers and caramelized edges that make them completely irresistible. Whether you’re dressing up a holiday table or simply want an easy side that adds color and flavor, this dish delivers bold results with minimal effort.

The magic happens in the oven: roasting intensifies the carrots’ natural sweetness, while a glaze made from maple syrup, Dijon mustard, and a touch of olive oil creates a sticky, golden coating. A sprinkle of herbs or crunchy nuts at the end takes it to the next level.

These carrots are as fitting for Thanksgiving or Christmas dinner as they are for weeknight meals or meal-prep bowls. One bite, and they’ll become a staple in your roasted veggie rotation.

Ingredients Overview

Carrots

Carrots are naturally sweet and earthy, and roasting enhances both qualities.

• Use medium-thick carrots, peeled and cut into uniform sticks or diagonal slices for even cooking.

• Baby carrots can be used but may take a little longer to caramelize.

Tip: Don’t overcrowd the pan — space allows for proper browning, not steaming.

Maple Syrup

Adds deep, natural sweetness and helps caramelize the carrots in the oven.

• Use 100% pure maple syrup for best flavor.

• Adjust to taste if your carrots are already quite sweet.

Dijon Mustard

This adds tang and a subtle sharpness that balances the maple’s sweetness.

• Smooth Dijon is classic, but whole grain mustard can be used for texture.

• Avoid yellow mustard — it’s too sharp and one-dimensional for this glaze.

Olive Oil

Helps coat the carrots and crisps the edges during roasting.

• Choose extra virgin olive oil for a richer, deeper taste.

• Avocado oil is a good high-heat alternative.

Seasonings

• Salt & black pepper to bring out all the flavors.

• Optional: a pinch of garlic powder, thyme, or rosemary.

• Red pepper flakes for a hint of heat (optional but excellent!).

Optional Toppings

• Toasted walnuts or pecans

• Fresh parsley, chives, or thyme

• A drizzle of balsamic reduction or squeeze of lemon for brightness

Step-by-Step Instructions

1. Prep the Carrots

• Peel 1 ½ pounds of carrots.

• Cut into sticks, diagonal slices, or halve them lengthwise if using slender carrots.

• Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Make the Maple Dijon Glaze

In a small bowl, whisk together:

• 2 tbsp maple syrup

• 1 tbsp Dijon mustard

• 1 ½ tbsp olive oil

• ½ tsp salt

• ¼ tsp freshly ground black pepper

• Optional: ½ tsp garlic powder or fresh thyme

3. Toss and Arrange

• In a large mixing bowl, toss the carrots with the glaze until evenly coated.

• Spread in a single layer on the prepared baking sheet — avoid overlapping.

Tip: For maximum browning, place the carrots cut-side down.

4. Roast

• Roast for 25–30 minutes, flipping halfway through.

• Carrots should be golden-brown on the edges and fork-tender inside.

• If desired, broil for the last 2–3 minutes for extra caramelization.

5. Finish and Serve

• Remove from oven and let cool slightly.

• Sprinkle with chopped herbs or toasted nuts.

• Serve warm or at room temperature.

Tips, Variations & Substitutions

Pro Tips

• Size matters: Cut carrots evenly to ensure consistent roasting.

• Don’t skip the parchment paper — it makes cleanup easy and prevents sticking.

• Make extra! These are even better the next day.

Variations

• Spicy Maple Carrots: Add ½ tsp chili flakes or cayenne to the glaze.

• Balsamic Twist: Swap Dijon for balsamic vinegar for a sweet-tart glaze.

• Orange Zest: Add orange juice and zest for a citrusy flavor profile.

Substitutions

• Honey in place of maple syrup (not vegan)

• Whole grain mustard instead of Dijon for texture

• Baby carrots or rainbow carrots for visual flair

• Use vegan butter for richness in place of oil

Serving Ideas & Occasions

What to Serve With

• Holiday mains like lentil loaf, vegan wellington, or stuffed squash

• Weeknight proteins like grilled tofu, tempeh, or baked beans

• Grain bowls with quinoa, chickpeas, and tahini

• Picnic plates with hummus, olives, and pita

Perfect For

• Thanksgiving or Christmas dinners

• Plant-based holiday spreads

• Meal prep — these reheat beautifully

• Everyday sides with a little extra flair

This dish offers crowd-pleasing flavor and elegant simplicity — great for both casual and special occasions.

Nutritional & Health Notes

Roasted carrots with a maple-Dijon glaze are not only flavorful but also naturally nutrient-dense.

• Carrots are rich in beta-carotene (vitamin A), potassium, and antioxidants.

• Maple syrup, when used moderately, is a more natural sweetener with minerals like zinc and manganese.

• Olive oil offers heart-healthy monounsaturated fats.

• Dijon mustard adds flavor with minimal calories and sugar.

This dish is:

• Naturally vegan

• Gluten-free

• Low in processed ingredients

• High in flavor and fiber

Estimated per serving (1 cup):

• Calories: ~130

• Carbs: 16g

• Fiber: 3g

• Sugar: 8g

• Fat: 6g

• Protein: 1g

FAQs

Q1: Can I use baby carrots?

A1: Yes! Just ensure they’re roughly the same size and roast them a bit longer (30–35 minutes), as they hold more moisture.

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Q2: How do I make this ahead of time?

A2: You can roast the carrots up to 2 days in advance. Reheat in the oven at 375°F for 10–15 minutes to crisp them up again.

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Q3: Can I make this oil-free?

A3: Yes, but the carrots won’t caramelize quite as well. You can use a splash of vegetable broth or orange juice in the glaze instead.

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Q4: Is this recipe kid-friendly?

A4: Very! The maple adds a touch of sweetness that most kids enjoy. You can reduce or omit the mustard for a milder version.

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Q5: Can I use frozen carrots?

A5: Fresh carrots are best for texture, but if using frozen, let them thaw and dry thoroughly before roasting to avoid sogginess.

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Q6: What herbs go well with this?

A6: Thyme, rosemary, parsley, or chives all complement the glaze. Use fresh herbs for garnish or stir dried herbs into the glaze.

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Q7: Are leftovers good cold?

A7: Yes! They’re delicious straight from the fridge — great tossed into salads, grain bowls, or wraps.

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