Looking to upgrade your veggie side dish? These Maple Dijon Roasted Carrots are the perfect balance of sweet, savory, and tangy. Roasted until tender with crispy caramelized edges, they’re tossed in a bold maple-Dijon glaze that brings out the natural sweetness of the carrots—ideal for weeknight dinners, holiday meals, or a cozy fall menu.

Maple Dijon Roasted Carrots

Why You’ll Love This Recipe

Bold flavor: Sweet maple syrup, zesty Dijon mustard, and a splash of balsamic come together to create a glaze that’s rich, complex, and irresistible.
Easy to prepare: Just mix, toss, and roast. No special tools or techniques needed.
Perfect texture: Roasting brings out a tender bite with golden edges—never soggy, always flavorful.
Flexible garnish options: Top with feta, goat cheese, or nuts for an elevated finish.
Great for holidays or everyday meals: A crowd-pleaser that fits into any meal, from casual dinners to Thanksgiving tables.

Ingredients

Tip: You can find the full list of ingredients and measurements in the recipe card below.

For the Carrots

1 lb carrots, peeled and cut into sticks (or left whole if thin or baby carrots)
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 a kick)

Optional Garnishes

Chopped fresh parsley
Crumbled feta or goat cheese
Toasted walnuts, pecans, or almonds

Instructions

Preheat Oven & Prep Pan
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
Prepare the Carrots
Cut carrots into sticks or leave them whole if small. This ensures even cooking and a nice presentation.
Make the Maple Dijon Glaze
In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, balsamic vinegar, garlic powder, salt, pepper, thyme, and red pepper flakes.
Coat the Carrots
Toss the carrots in a large bowl with the glaze until evenly coated.
Arrange for Roasting
Spread the carrots out on the baking sheet in a single layer. Don’t overcrowd them—this helps with caramelization.
Roast
Roast for 20–25 minutes, flipping once halfway through. For deeper color and richer caramelization, roast for an extra 5 minutes.
Garnish and Serve
Transfer to a serving plate and top with your choice of parsley, cheese, or toasted nuts. Serve warm.

Variations

Make it vegan: Skip the cheese or use a plant-based alternative.
Add citrus: A splash of orange juice or zest in the glaze adds brightness.
Switch veggies: Try parsnips, sweet potatoes, or Brussels sprouts with the same glaze.
Add crunch: Top with toasted pumpkin seeds or sunflower seeds for texture.

Storage & Reheating

Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Warm in the oven at 350°F for 8–10 minutes to retain texture, or microwave for 1–2 minutes (note: microwave may soften them more).
Freezing not recommended: The texture becomes mushy after thawing.

Frequently Asked Questions

Can I use baby carrots?

Yes! Baby carrots are a great time-saver and work beautifully with this glaze. Just adjust roasting time slightly if they’re particularly thick.

Do I have to peel the carrots?

Peeling is optional if your carrots are young and clean. For older or thick-skinned carrots, peeling improves the texture.

Can I make this ahead of time?

Absolutely. You can roast the carrots in advance and reheat just before serving. Add garnishes after reheating.

Is this recipe spicy?

Only slightly. The red pepper flakes are optional—omit them for a milder flavor.

Can I use honey instead of maple syrup?

Yes, honey works as a 1:1 substitute, but it adds a deeper sweetness with a bit less complexity.

What’s the best mustard to use?

Dijon mustard is ideal for its bold, tangy flavor. Avoid yellow mustard—it won’t give the same depth.

Can I add more vegetables?

Yes! This glaze pairs well with Brussels sprouts, sweet potatoes, or even red onions.

Do these work well for holidays?

Definitely! They’re a great side dish for Thanksgiving, Christmas, or Easter—festive and flavorful.

Are they kid-friendly?

Yes—kids love the sweet flavor from the maple syrup. Just skip the red pepper flakes for younger eaters.

Can I double the recipe?

Easily. Just use two baking sheets and rotate them halfway through roasting for even browning.

Conclusion

These Maple Dijon Roasted Carrots are the kind of side dish that surprises you—in the best way. They’re bold yet balanced, easy yet elegant. Whether you serve them on a holiday table or alongside a simple grilled chicken dinner, they’re sure to steal the spotlight.

Chef sara