Save to Pinterest There's this moment every autumn when I'm standing at the farmer's market, arms full of carrots still wearing their dirt, and I remember my neighbor Sarah raving about how she'd finally cracked the code on making carrots that her kids would actually eat. She swore by a maple-mustard glaze, something about the sweetness meeting that sharp Dijon punch. I was skeptical at first—carrots seemed too humble for all that fuss—but one Sunday when I had exactly ten minutes to prep sides for dinner, I decided to try her way. What came out of the oven was nothing like the limp, obligatory vegetable I'd resigned myself to serving.
I made these for a potluck once, nervous about bringing just vegetables to a carnivore crowd. They were gone within minutes, and someone actually came back asking if I'd made them with brown sugar because they couldn't quite place that depth. The maple syrup does something almost magical when it hits the heat—it caramelizes into this glossy amber coat that catches the light on the serving platter.
Ingredients
- Carrots, 1 lb peeled and cut into sticks or rounds: The shape matters more than you'd think; uniform pieces ensure they roast evenly and develop that caramelized edge simultaneously.
- Pure maple syrup, 2 tbsp: Don't reach for the pancake syrup dupe; real maple has a complexity that cheap substitutes simply can't replicate, and you'll taste the difference.
- Dijon mustard, 1 tbsp: This is your secret weapon for cutting through the sweetness and keeping the glaze from feeling one-note.
- Olive oil, 1 tbsp: Helps the glaze coat evenly and prevents sticking on the pan.
- Apple cider vinegar, 1 tsp: A small splash of acid brightens everything and keeps the dish from tasting flat.
- Sea salt, 1/2 tsp: Enhances the natural sweetness of the carrots themselves.
- Freshly ground black pepper, 1/4 tsp: Adds a whisper of bite that shouldn't be missed.
- Fresh parsley and toasted sesame seeds for garnish: These aren't just pretty; they add texture and freshness that grounds the richness of the glaze.
Instructions
- Get everything hot and ready:
- Preheat your oven to 425°F and line a baking sheet with parchment paper. This is when I usually prep my carrots because cold hands work faster than warm ones, and you want to move quickly once the glaze is mixed.
- Make the magic glaze:
- Whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper in a large bowl. Take a moment to smell it—that's how you know you're on the right track, and it should smell like autumn decided to become a condiment.
- Coat those carrots:
- Dump the carrots into the glaze and toss them until every piece is glistening and evenly coated. This is meditative work, and I usually take my time here because the muscle memory of turning them over and over is strangely calming.
- Spread and roast:
- Arrange the carrots in a single layer on your prepared sheet, then slide them into the oven. Set a timer for about 15 minutes so you remember to give them a stir halfway through—this turn is what ensures you get caramelization on all sides, not just the bottoms.
- Let them finish:
- Roast for a total of 25 to 30 minutes, until the carrots are tender when you poke them with a fork and the edges have turned deep golden-brown. The glaze will have reduced into this glossy, sticky coating that clings to each piece.
- Finish with flair:
- Transfer to a serving platter while they're still warm, then scatter parsley and sesame seeds over top. The warm carrots will wilt the parsley just enough to release its brightness without cooking it to nothing.
Save to Pinterest I made these for my mother when she was going through a phase of eating only orange vegetables for reasons I still don't fully understand. She tried one, closed her eyes, and just said, 'Oh,' in that tone that means something clicked. We ended up making a second batch before dinner was even over.
When to Serve These
These carrots are the kind of side dish that works alongside almost anything you're already making. They're beautiful next to roasted chicken, because the maple-mustard glaze echoes anything you've glazed the bird with, but they're equally at home on a vegetarian table where they can stand as the star. The sweetness also plays nicely with anything savory and slightly spiced, so curries and Middle Eastern mains are friends with this dish too.
How to Adjust and Adapt
The beauty of this recipe is how forgiving it is. Honey swaps in for maple syrup if that's what you have, though you'll lose a bit of that deep molasses note. A whole grain mustard works if Dijon isn't on hand, though it'll be slightly less refined. And if your family likes heat, a pinch of cayenne or red pepper flakes stirred into the glaze before roasting will give you that slow burn without overpowering the other flavors.
Storage and Make-Ahead Tips
These are best eaten the same day, while the glaze is still sticky and the carrots are warm enough to have a slight yielding quality. Cold leftovers are still good, though the texture becomes more uniform and waxy—I use them in grain bowls or chop them up for salads where their sweetness is an asset rather than something that might feel out of place. If you're making these for a party, you can prep the carrots and make the glaze the morning of, then roast everything an hour before guests arrive.
- Store leftovers in an airtight container in the fridge for up to three days.
- Reheat gently in a low oven rather than the microwave to restore some of the glaze's glossiness.
- These freeze okay but lose their textural appeal, so save freezing only for when you know you'll puree them into something like a carrot soup.
Save to Pinterest There's something about serving food that makes people slow down and taste it properly, and these carrots seem to do that more than most sides. Every time I make them, I'm reminded that the simplest dishes are often the ones people remember.
Recipe FAQ
- → How do I ensure the carrots caramelize evenly?
Spread the carrots in a single layer on the baking sheet and turn them halfway through roasting to promote even caramelization.
- → Can I substitute maple syrup with another sweetener?
Yes, honey works well as an alternative, providing a similar sweetness and glaze texture.
- → What oven temperature is best for roasting carrots?
Roasting at 425°F (220°C) helps caramelize the sugars while keeping the carrots tender inside.
- → How do I add a spicy kick to this dish?
Add a pinch of red pepper flakes to the glaze mixture before tossing the carrots.
- → Are there any recommended garnishes to enhance flavor?
Chopped fresh parsley and toasted sesame seeds add freshness and texture to the finished carrots.