These roasted carrots are sweet, tangy, and caramelized to perfection — a simple side that brightens any dinner. Maple Dijon Glazed Roasted Carrots come together in under 30 minutes with pantry staples, and they make great meal prep or leftover lunches. If you love glazed vegetables, try a crisp option like crispy maple-glazed carrots and Brussels sprouts for another cozy side.
Why You’ll Love This Maple Dijon Glazed Roasted Carrots
- Sweet maple and tangy Dijon create a balanced, addictive glaze.
- Ready in about 30 minutes for fast weeknight dinners.
- Easy to double for meal prep and leftover lunches.
- Family-friendly flavor that pairs with many mains.
- Minimal ingredients, big flavor payoff.
Ingredients Needed
- Veggies
- 1 pound carrots, peeled and cut into sticks
- Oil & Sauce
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- Spices
- Salt and pepper to taste
- Toppings (optional)
- Fresh parsley for garnish
Step-by-Step Instructions 5
1. Preheat your oven to 425°F (220°C).
Get the oven hot so the carrots roast and caramelize quickly.
2. Combine the glaze.
In a large bowl, mix the olive oil, maple syrup, Dijon mustard, salt, and pepper until smooth.
3. Toss the carrots.
Add the carrot sticks to the bowl and toss until each piece is evenly coated with the glaze.
4. Arrange on a baking sheet.
Spread the carrots in a single layer so they roast, not steam.
5. Roast until caramelized.
Roast for 20-25 minutes, stirring halfway through, until tender and nicely browned at the edges.
6. Finish and serve.
Remove from the oven, garnish with fresh parsley if desired, and serve warm.
Serving Suggestions Maple Dijon Glazed Roasted Carrots
- Serve alongside roast chicken or pork for a cozy dinner.
- Toss with mixed greens and toasted walnuts for a warm salad.
- Add to a grain bowl with quinoa and roasted beets for texture and color.
- Pair with other roasted veggies like balsamic glazed roasted vegetables for a flavorful vegetable medley.
Tips for Success Maple Dijon Glazed Roasted Carrots
- Cut carrots evenly so they cook at the same rate.
- Make sure the baking sheet is not crowded to promote browning.
- Stir once halfway through to get even caramelization.
- Taste and adjust salt at the end — the glaze can mute seasoning.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Variations
Here are a few easy ways to change it up:
- Make it spicy: add 1/2 teaspoon chili flakes to the glaze before roasting.
- Add other root veggies: toss in parsnips or sweet potatoes with the carrots.
- Try an umami twist: swap half the maple syrup for 1 tablespoon gochujang for a bold glaze like in gochujang oven roasted carrots.
Follow us on Pinterest for more cozy ideas.
Ingredients
Veggies
- 1 pound carrots, peeled and cut into sticks
Oil & Sauce
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
Spices
- to taste salt and pepper
Toppings (optional)
- Fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Get the oven hot so the carrots roast and caramelize quickly.
- In a large bowl, mix the olive oil, maple syrup, Dijon mustard, salt, and pepper until smooth.
- Add the carrot sticks to the bowl and toss until each piece is evenly coated with the glaze.
- Spread the carrots in a single layer on a baking sheet so they roast, not steam.
Cooking
- Roast for 20-25 minutes, stirring halfway through, until tender and nicely browned at the edges.
- Remove from the oven, garnish with fresh parsley if desired, and serve warm.
