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Maple Mustard Roasted Carrots Recipe
Ben Carraoli

Maple Mustard Roasted Carrots Recipe

When I first tried making these Maple Mustard Roasted Carrots, I was amazed at how a few simple ingredients could create such an impressive dish. The balance of sweet maple and tangy mustard brings the carrots to life.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Calories: 150
Ingredients Method

Ingredients
  

  • Butter 4 tbsp: Use unsalted butter to control the saltiness. It adds a rich, silky texture that helps the glaze coat every carrot perfectly.
  • Maple syrup 3 tbsp: Pure maple syrup is a must for its deep, authentic sweetness that caramelizes beautifully in the oven.
  • Grainy mustard 2 tbsp: This adds a wonderful texture and a mild, tangy pop of flavor that complements the sweetness.
  • Dijon mustard 1 tbsp: For a smooth, sharp kick that adds depth and complexity to the overall flavor profile.
  • Lemon juice 1 tsp: A touch of fresh lemon juice brightens everything up and cuts through the richness.
  • Kosher salt ½ tsp: This enhances all the individual flavors, making them more vibrant.
  • Pepper ¼ tsp: Freshly ground black pepper adds a hint of warmth to round out the glaze.
  • Carrots 2 lb: Fresh, firm carrots are the star. Their natural sugars are brought out during the roasting process.

Method
 

  1. First, melt the butter in a small saucepan over medium heat. Once it's melted, remove it from the heat and whisk in the maple syrup, grainy mustard, Dijon mustard, lemon juice, salt, and pepper. Continue whisking until the mixture is smooth and all the ingredients are well combined.
  2. Next, preheat your oven to 400°F (200°C). While the oven heats up, wash, peel, and trim the green tops off your carrots. Place them on a large baking sheet and pour most of the glaze over them, saving a tablespoon or two for later. Toss the carrots gently to ensure they are all evenly coated.
  3. Spread the glazed carrots in a single layer on the baking sheet. This ensures they roast evenly instead of steaming. Place the sheet in the preheated oven and roast for 30-35 minutes. Stir them once halfway through to prevent the glaze from burning and to promote even caramelization. The carrots are done when they are tender enough to be pierced with a fork.
  4. Once the carrots are tender and beautifully glazed, remove them from the oven. Transfer them to a serving platter and drizzle the remaining glaze over the top for an extra shine and burst of flavor. It's best to serve them immediately while they are warm and the glaze is at its most luscious.