Maple Dijon Roasted Carrots
These maple Dijon roasted carrots are tender, caramelized, and coated in a sweet and tangy maple mustard glaze with fresh orange. Easy to make with just 10 minutes of prep and minimal cleanup, they're perfect for weeknight dinners or holiday gatherings.
Ingredients
- 1 lb baby carrots rinsed and peeled
- 1 tbsp olive oil
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- ¼ tsp finely grated orange zest
- 2 tbsp freshly squeezed orange juice
- Fine salt to taste
- 1 tbsp finely chopped fresh parsley
Instructions
- Preheat the oven to 425°F (220°C).
- Cut any larger carrots in half lengthwise so they're roughly the same size. Spread on a baking sheet and toss with olive oil.
- In a jar, shake together the maple syrup, Dijon mustard, orange juice, and orange zest. Season with salt.
- Drizzle all but 2 tablespoons of the maple Dijon glaze over the carrots, shaking the baking sheet to coat evenly.
- Roast for 15 minutes, then remove from the oven and shake the baking sheet to redistribute the glaze.
- Return to the oven and roast for another 10 to 15 minutes, until tender and lightly caramelized.
- Transfer to a serving plate, drizzle with the reserved glaze, garnish with fresh parsley, and serve warm.
Notes
- You’re looking for baby carrots which are skinny, pointed at one end, and still have some of their tops attached (not the baby carrots which have rounded ends on both sides). If you can’t find these, use regular carrots but slice them into batons around ¾-inch thick, and 6-inches long.
- Store cooled leftovers in an airtight container in the fridge for up to 5 days.
- Reheat leftovers on a baking sheet in the oven at 350F for 5-10 minutes until warmed through.
- The glaze can be prepped ahead of time and stored in the fridge in a lidded jar for up to 1 week before using.