Last autumn, I slid a tray of Maple Roasted Carrots into my oven and the kitchen filled with a nutty toasted scent that made me pause. After tweaking the ratio of syrup to mustard over three tries, I landed on a balance that gives you glossy edges and tender centers, with hints of thyme dancing through each bite. From the gentle sizzle when they hit the pan to the rich buttery smell as they cool, these carrots have become my go-to showcase for seasonal produce.
Why You’ll Love Maple Roasted Carrots
- Caramelized sweetness that highlights the natural sugar in carrots
- Effortless prep and cleanup—toss everything on one sheet
- Versatile side that pairs with everything from weeknight chicken to holiday roasts
- Maple syrup and mustard blend rooted in classic French bistro flavors
A Little Background
My first batch of these carrots went into the oven on a crisp November afternoon, when I had leftover maple and a craving for something bright. Each round of testing taught me to halve thicker carrots for even roasting, and to let the tray sit for a few minutes out of the oven so the glaze sets just right.
Key Ingredients for Maple Roasted Carrots
- Carrots (1½ lbs): Choose uniform sizes or cut thicker ones in half – testing showed this gives even caramelization.
- Olive oil (2 Tbsp): Coats and crisps the edges; sub avocado oil if you prefer a neutral taste.
- Pure maple syrup (2 Tbsp): Provides glossy sweetness; don’t use imitation syrup or you’ll miss that rich depth.
- Dijon mustard (1 Tbsp): Adds tang and helps emulsify the glaze for a silky smooth coat.
- Dried thyme (½ tsp): Offers an earthy note; fresh sprigs work too, just strip the leaves before mixing.
How to Make Maple Roasted Carrots
- Preheat your oven to 425°F. Testing note: I always let mine heat a full 10 minutes to ensure the tray starts sizzling immediately.
- Whisk together 2 Tbsp olive oil, 2 Tbsp maple syrup, 1 Tbsp Dijon mustard, ½ tsp thyme, plus salt and pepper to taste in a large bowl.
- Add 1½ lbs carrots and toss until each piece sports a glossy sheen.
- Arrange carrots in a single layer on a parchment-lined sheet and roast 20–25 minutes, flipping once halfway, until they show golden edges and gentle bubbling.
Pro Tips & Troubleshooting
- Cut carrots evenly; I learned the hard way that mixed sizes lead to burnt tips and underdone centers.
- If the glaze slides off, let it rest another 2 minutes on the hot pan—this helps it cling.
- Swap thyme for rosemary or sprinkle cinnamon for a cozy winter variation.
- Doubling? Use two pans to avoid overcrowding, which steams rather than roasts.
Storage & Make-Ahead Guide
Allow carrots to cool no more than 2 hours at room temperature, then store in an airtight container in the fridge for up to 4 days. Reheat at 350°F for about 8 minutes or until warmed through. For longer storage, freeze flat on a sheet, then transfer to a zipper bag for up to 3 months. Testing note: I’ve found that after day two in the fridge they soften, but a quick reheat in a hot oven brings back the snap.
Serving Suggestions
Serve these carrots alongside roasted chicken or pork, toss them into a warm grain bowl with feta and greens, or blend a handful into soups for a hint of sweetness.
Frequently Asked Questions
- How do you reheat roasted carrots? Warm them at 350°F for 8–10 minutes or microwave in 30-second intervals until heated through.
- Can I use baby carrots for Maple Roasted Carrots? Yes—just watch the cook time; they may finish around 18 minutes because they’re thinner.
- What temperature should I roast carrots at? 425°F is ideal for quick, even caramelization without drying them out.
- How long do roasted carrots last in the fridge? Store in a sealed container for up to 4 days, but best enjoyed within 2 for peak texture.
- Can I substitute honey for maple syrup in roasted carrots? Honey works, though maple adds a woodsy nuance; use the same量.
- What goes well with roasted carrots? They pair beautifully with thyme-glazed meats, grain salads, or tossed into warm pasta dishes.
Final Thoughts
After countless trays, I still reach for these Maple Roasted Carrots whenever I want a cozy, colorful side. My favorite way? Piled atop creamy polenta with a sprinkle of chopped parsley. Give them a whirl and let me know how your kitchen fills with that nutty, sticky-sweet aroma!
More Recipes You’ll Love
- Maple Dijon Roasted Carrots and Apples – a twist adding fresh apples and tangy Dijon for a fall side
- Walnut Maple Roasted Sweet Potatoes – similar maple glaze meets nutty crunch
- Candied Yams Recipe – classic sweet-spice glazed yams perfect alongside roasted carrots
- Smashed Carrots – gentle pressing for crinkly edges and caramelized flavor
Mustard Maple Roasted Carrots
Ingredients
- 1.5 pounds carrots peeled and halved lengthwise
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 0.5 teaspoon dried thyme
- kosher salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together olive oil, maple syrup, Dijon mustard, dried thyme, salt, and pepper.
- Add carrots and toss until evenly coated.
- Arrange carrots cut-side down on a parchment-lined baking sheet in a single layer.
- Roast for 30 minutes, flipping halfway, until carrots are tender and golden brown.