Maple Mustard Roasted Carrots Recipe – Easy & Delicious Side Dish

Introduction

Oh, the holidays! Or maybe it’s just a Tuesday and you’re craving something comforting and delicious. There’s something so wonderfully nostalgic about roasted carrots, isn’t there? They remind me of cozy dinners with family, the kind where the air is filled with laughter and the aroma of good food. And let me tell you, this Maple Mustard Roasted Carrots recipe is a total game-changer. It’s so incredibly easy and comes together in a flash, making it perfect for busy weeknights or when you need a show-stopping side without a lot of fuss.

Why You’ll Love This Recipe

• Fast: From prep to plate in under 40 minutes!
• Easy: Minimal ingredients and simple steps mean even beginner cooks can master this.
• Giftable: Pack them up for a delicious homemade food gift!
• Crowd-pleasing: That perfect balance of sweet and tangy will have everyone asking for seconds.

Ingredients

Let’s gather our goodies! This recipe calls for simple, pantry-staple ingredients that come together to create something truly special.

• 2 lbs Carrots: The star of our show! Look for fresh, firm carrots for the best flavor. You can use baby carrots too, just adjust the roasting time slightly.
• 1 tbsp Dijon mustard: This brings a smooth, tangy kick.
• 1 tsp Lemon juice: Just a little brightness to balance everything out.
• 3 tbsp Maple syrup: Real maple syrup is key here for that beautiful caramelization and sweet depth.
• 2 tbsp Grainy mustard: I love the texture and extra pop of flavor from the whole mustard seeds!
• 1/2 tsp Kosher salt: To enhance all those wonderful flavors.
• 1/4 tsp Pepper: Freshly ground is always best if you have it!
• 4 tbsp Butter: Melted, of course, to help everything get beautifully tender and slightly crisp.

How to Make It

Alright, let’s get cooking! Grab your apron, and let’s make some magic happen in the kitchen.

1. Preheat your oven: Get that oven to 400°F (200°C). A nice hot oven is going to give us those lovely crispy edges we’re after.
2. Prep those carrots: Give your carrots a good wash and then peel them. I like to cut them into uniform 1-inch pieces. This helps them cook evenly, so you don’t have some mushy and some too firm.
3. Whisk up the flavor bomb: In a big bowl (the bigger the better for tossing!), whisk together the Dijon mustard, lemon juice, maple syrup, grainy mustard, salt, and pepper. This is where all the deliciousness begins!
4. Coat the carrots: Add your beautiful carrot pieces and the melted butter to the bowl with the dressing. Toss everything together really well until each carrot piece is lovingly coated.
5. Spread ’em out: Now, grab a baking sheet and spread those coated carrots in a single layer. This is important! If they’re piled on top of each other, they’ll steam instead of roast, and we want those lovely roasted edges.
6. Roast to perfection: Pop them into the preheated oven for about 20-25 minutes. You’re looking for them to be tender when you poke them with a fork and have those slightly caramelized, almost-burnt edges. Oh, and don’t forget to give them a flip halfway through so they roast evenly on all sides!

Substitutions & Additions

The beauty of this recipe is its versatility! Feel free to play around and make it your own.

• Herbs: Fresh thyme or rosemary sprigs tossed in with the carrots before roasting are divine!
• Spice: A pinch of red pepper flakes can add a little warmth.
• Sweetness: If you don’t have maple syrup, honey is a great substitute.
• Mustard: Any combination of mustards works! If you only have one type, that’s perfectly fine too.
• Balsamic Glaze: For an extra layer of sweetness and tang, drizzle with a little balsamic glaze right before serving.

Tips for Success

A few little tricks to ensure your roasted carrots are absolutely perfect every time!

• Uniform Cutting: I can’t stress this enough! Evenly sized pieces mean even cooking.
• Don’t Crowd the Pan: Use two baking sheets if necessary to ensure a single layer.
• Prep Ahead: You can wash and cut the carrots a day in advance and store them in an airtight container in the fridge. Just toss them with the sauce ingredients right before roasting.
• Check for Doneness: Ovens can vary, so start checking around the 20-minute mark. You want them tender, not mushy!

How to Store It

Leftovers are a good problem to have! These roasted carrots are delicious cold or reheated.

Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can pop them back in a 350°F (175°C) oven for about 5-10 minutes, or simply enjoy them cold straight from the fridge. They’re still fantastic!

FAQs

Got a question? I’ve got answers!

Can I use baby carrots?

Yes, absolutely! Baby carrots are a great shortcut. You might need to reduce the roasting time slightly, so keep an eye on them.

Can I make this recipe ahead of time?

You can prep the carrots and the sauce separately a day in advance. Store them in airtight containers in the fridge. Toss and roast just before serving for the best texture.

What can I serve these carrots with?

These are fantastic with almost anything! They’re a perfect pairing for roasted chicken, pork chops, steak, or even as part of a vegetarian meal with your favorite grains and a protein.