There’s something irresistible about oven-roasted vegetables that go beyond the usual seasoning. These Maple Dijon Roasted Carrots are coated in a sticky, tangy glaze made with maple syrup, Dijon mustard, balsamic vinegar, and garlic. The result is a perfectly caramelized side dish that’s just sweet enough, with a bold kick of flavor. Whether you’re serving them at a holiday table or next to a simple weeknight roast, they fit right in—and might even steal the show. In this article, we’ll cover how to make them, why they work, and how to customize them to match your favorite meals.
A Recipe Born From Flavor Experiments in the Kitchen
The dish that surprised everyone at the table
This recipe started during a week when I had way too many carrots sitting in the crisper drawer. I wanted something more exciting than plain roasted carrots—something with contrast. I’d seen maple-glazed versions before, but they always leaned too sweet. What I needed was balance.
Enter Dijon mustard and balsamic vinegar.
The first time I made these Maple Dijon Roasted Carrots, I wasn’t expecting much. But the combination of sweet maple and tangy mustard brought out something special. The garlic powder added warmth, the thyme gave it an earthy note, and the red pepper flakes added just enough kick. After one bite, I knew this would be a new staple.
Oven-roasted, hands-off, and crowd-pleasing
What makes this dish a repeat favorite isn’t just the flavor—it’s the ease. Once you’ve mixed the glaze, the oven does all the work. While the carrots roast, they soak up the dressing and caramelize into a golden, tender side dish with hints of sweetness, spice, and depth.
They’re also beautiful on the plate, which makes them feel a little more elevated than your average veggie side. Whether it’s Sunday dinner or a holiday gathering, these roasted carrots offer that perfect mix of simplicity and something special.
Why You’ll Love These Maple Dijon Roasted Carrots
A balance of sweet, tangy, and savory in every bite
What sets these Maple Dijon Roasted Carrots apart is the unique glaze. Maple syrup adds natural sweetness without overpowering the carrots. Dijon mustard gives a bold, tangy bite that cuts through the sugar, while balsamic vinegar brings in a subtle depth. Together, they create a caramelized coating that clings to each carrot—sticky in the best way.
Garlic powder, black pepper, and thyme round out the seasoning, giving the glaze enough complexity to feel gourmet, even though it’s made with pantry staples. The optional red pepper flakes add just enough heat for contrast, but you can leave them out if you prefer a milder version.
Even picky eaters enjoy this recipe. It turns humble carrots into something that feels like a treat—rich in flavor, but still healthy and naturally gluten-free.
Easy prep, flexible serving, and no fuss cleanup
You only need one bowl and one baking sheet for this entire recipe. After tossing the carrots in the glaze, everything goes onto a sheet pan and into a hot oven. There’s no flipping or babysitting required—just a simple roast until the carrots are fork-tender and caramelized at the edges.
You can serve these roasted carrots warm or at room temperature, making them ideal for entertaining. They pair well with roast chicken, pork tenderloin, or a holiday ham. They also shine in vegetarian meals, especially when garnished with toasted nuts or crumbled goat cheese.
What’s more, this recipe scales easily. Whether you’re cooking for two or feeding a crowd, it adjusts with zero stress. Just double the glaze and use two baking sheets if needed—no other changes required.
Maple Dijon Roasted Carrots
Ingredients
- For the Carrots
- 1 lb carrots peeled and cut into sticks or left whole if small
- 2 tablespoons olive oil
- 1 ½ tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon balsamic vinegar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme
- ¼ teaspoon red pepper flakes optional, for heat
- For Garnish Optional
- Chopped fresh parsley
- Crumbled feta or goat cheese
- Toasted nuts walnuts, pecans, or almonds
Instructions
- Preheat the Oven and Prepare the Baking Sheet
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
- Prepare the Carrots
- If using large carrots, peel them and cut them into even-sized sticks for faster cooking. If using baby carrots or thin carrots, you can leave them whole.
- Make the Maple Dijon Glaze
- In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, balsamic vinegar, garlic powder, salt, black pepper, thyme, and red pepper flakes (if using). This glaze will give the carrots a beautiful caramelization and deep flavor.
- Coat the Carrots
- Place the carrots in a large mixing bowl and pour the maple Dijon glaze over them. Toss well to ensure each carrot is evenly coated.
- Arrange on a Baking Sheet
- Spread the coated carrots in a single layer on the prepared baking sheet. Avoid crowding them to ensure even roasting and caramelization.
- Roast the Carrots
- Bake for 20-25 minutes, flipping the carrots halfway through, until they are tender and slightly caramelized. If you prefer a deeper golden-brown color, roast them for an additional 5 minutes.
- Garnish and Serve
- Remove the carrots from the oven and transfer them to a serving dish. Garnish with chopped parsley, crumbled cheese, or toasted nuts for extra flavor and texture. Serve warm and enjoy!
Notes
Calories: 140Sugar: 12gFat: 5gCarbohydrates: 22gFiber: 4gProtein: 1g
How to Make Maple Dijon Roasted Carrots Step-by-Step
Preparing the carrots and glaze
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it to keep the carrots from sticking. While the oven heats up, get your carrots ready. If you’re using larger carrots, peel them and cut them into evenly sized sticks. Smaller carrots or baby carrots can be left whole, giving them a beautiful presentation once roasted.
Now it’s time to make the glaze. In a small bowl, whisk together olive oil, pure maple syrup, Dijon mustard, balsamic vinegar, garlic powder, salt, black pepper, dried thyme, and red pepper flakes (if you like a little spice). The mixture will be thick but pourable, with a strong aroma from the mustard and balsamic.
Place your carrots in a large mixing bowl and pour the glaze over the top. Toss everything until the carrots are well coated. This ensures they roast evenly and soak up all that bold, sweet-and-savory flavor.
Roasting to caramelized perfection
Spread the glazed carrots out in a single layer on your prepared baking sheet. Don’t crowd them—airflow is key to that golden caramelization. If needed, use two sheets to give them space.
Roast the carrots for 20–25 minutes, flipping them halfway through so all sides brown evenly. For deeper color and a more intense flavor, let them roast an extra five minutes. When they’re done, they’ll be fork-tender, slightly blistered at the tips, and coated in a glossy, flavorful glaze.
Transfer them to a serving dish while still warm. You can garnish with chopped parsley, crumbled feta, or toasted nuts for an added layer of texture and brightness.
Serving, Storing, and Reheating Maple Dijon Roasted Carrots
How to serve them (and make them the star)
These Maple Dijon Roasted Carrots work beautifully as a side dish, but don’t be surprised if they outshine the main course. Their vibrant color and glossy glaze make them visually stunning, while the sweet-savory flavor holds its own on any plate.
Serve them alongside roasted meats like chicken, pork loin, or even turkey during the holidays. They also pair nicely with grain bowls, lentil stews, or roasted tofu for a meatless dinner. For brunch, they’re a perfect companion to quiche or frittata—just slightly sweet with enough spice to keep things interesting.
Want to dress them up? A sprinkle of crumbled goat cheese adds creaminess, while toasted walnuts or pecans bring a lovely crunch. Fresh parsley makes them pop with color and adds a subtle herbal lift.
They’re delicious warm, but also hold up well at room temperature, making them ideal for meal prep or potlucks.
How to store and reheat leftovers
Leftover Maple Dijon Roasted Carrots can be stored in an airtight container in the refrigerator for up to 4 days. Let them cool completely before sealing to prevent condensation, which can make them soggy.
To reheat, spread them out on a baking sheet and warm in a 350°F oven for about 8–10 minutes. This helps them retain their texture and lets the glaze re-caramelize. You can also reheat them in a skillet over medium heat if you prefer quicker stovetop cooking.
Avoid using the microwave if possible—it tends to steam the carrots and dulls the crispy edges. But if you’re in a rush, 30–60 seconds in the microwave will do the job.
Frequently Asked Questions About Maple Dijon Roasted Carrots
1. Can I make Maple Dijon Roasted Carrots ahead of time?
Yes. You can roast them a day in advance and store them in the fridge. When ready to serve, reheat them in the oven at 350°F for 10 minutes to restore their texture and caramelization.
2. Do I have to peel the carrots before roasting?
Peeling is recommended if you’re using thick, large carrots. For baby carrots or thinner varieties, you can leave the skins on—just wash them well before roasting.
3. What’s the best substitute for Dijon mustard?
If you don’t have Dijon mustard, whole grain mustard or spicy brown mustard works well. Avoid yellow mustard, as it alters the flavor too much and adds unwanted sweetness.
4. Can I use honey instead of maple syrup?
Absolutely. Honey can be used as a 1:1 substitute for maple syrup. It will create a similar caramelized glaze but with a slightly different depth of flavor.
Conclusion
These Maple Dijon Roasted Carrots are proof that the right glaze can transform a simple vegetable into something truly special. With their bold, balanced flavor and beautiful caramelized finish, they fit into weeknight dinners, holiday spreads, and everything in between. Whether you’re dressing them up or keeping them simple, this recipe is one to keep in regular rotation. Roast once—and they’ll be back on your menu again soon.
