Maple Mustard Roasted Carrots

$- 1 pound baby carrots (or regular carrots, peeled and cut into sticks) - 3 tablespoons pure maple syrup - 2 tablespoons Dijon mustard - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley for garnish (optional) When choosing carrots, look for fresh, firm ones. Baby carrots are sweet and tender. If you use regular carrots, pick ones that feel heavy and crisp. For maple syrup, choose pure syrup for the best flavor. Avoid imitation syrup; it lacks the rich taste. Use high-quality Dijon mustard for a nice tang. Look for extra virgin olive oil for a robust flavor. For precise measuring, use a kitchen scale. One pound of carrots equals about 4-5 medium carrots. Use tablespoons for liquids like maple syrup and olive oil. A teaspoon is perfect for garlic powder and dried thyme. For salt and pepper, add to taste. Always taste your mixture before adding more! {{ingredient_image_1}} Start by preheating your oven to 425°F (220°C). This will help the carrots roast evenly. A hot oven makes them tender and caramelized. In a large bowl, mix three tablespoons of pure maple syrup with two tablespoons of Dijon mustard. Add two tablespoons of olive oil, one teaspoon of garlic powder, and one teaspoon of dried thyme. Sprinkle in some salt and pepper. Whisk everything together until it is smooth and well blended. This mix gives the carrots a tasty glaze. If you use baby carrots, you can skip peeling. If you use regular carrots, peel them and cut them into sticks. Add the carrots to the bowl with the maple-mustard mix. Toss them well to coat each carrot. Line a baking sheet with parchment paper for easy cleanup. Spread the carrots out in a single layer. Roast them in the oven for 25 to 30 minutes. Toss them halfway through to ensure even cooking. They are done when they are soft and a little brown. Once the carrots are roasted, take them out of the oven. Let them cool for a few minutes. You can garnish them with freshly chopped parsley for a pop of color and flavor. Serve them warm, and enjoy this sweet and tangy dish! To get carrots that are soft and sweet, start with fresh carrots. Baby carrots work best, but you can also use regular ones. Just peel and cut them into sticks. Make sure to coat them well with the maple-mustard mixture. This helps them roast evenly. Don’t overcrowd the baking sheet; give them space to caramelize. Toss them halfway through cooking for even browning. You can play with the flavors in this dish. If you want more sweetness, add extra maple syrup. For a tangy kick, add a bit more Dijon mustard. You can also try different herbs. Rosemary or basil can add a nice twist. If you enjoy heat, sprinkle in some red pepper flakes. Taste as you go to find your perfect mix. One common mistake is not preheating the oven. Always start with a hot oven to get that nice caramelization. Another mistake is using old carrots. Fresh carrots yield better taste and texture. Avoid crowding the baking sheet; this can lead to steaming instead of roasting. Lastly, don’t skip the tossing step. It helps every carrot get that golden color. Pro Tips Choose the Right Carrots: For the best flavor and texture, use fresh, organic baby carrots or young carrots. They will caramelize beautifully and retain their natural sweetness. Adjust the Sweetness: If you prefer a sweeter taste, you can increase the maple syrup by an additional tablespoon. Conversely, for a tangier flavor, add a bit more Dijon mustard. Perfect Roasting: Ensure that the carrots are in a single layer on the baking sheet. This allows for even roasting and helps achieve that desired caramelization. Herb Variations: Feel free to experiment with different herbs such as rosemary or oregano instead of thyme for a unique flavor twist that complements the maple and mustard. {{image_2}} You can switch the maple syrup for other sweeteners. Honey works great for a richer taste. Agave syrup is a good choice too. If you want less sugar, try using stevia. Each sweetener gives a unique flavor, so feel free to experiment. To change the flavor, add different herbs and spices. Rosemary adds a nice earthy taste. You can use oregano for a more Mediterranean twist. Try adding chili flakes for a little heat. Mix and match to find your favorite combo. If you want to try other veggies, go for it. Sweet potatoes roast well and add sweetness. Beets bring a lovely color and taste. You can also use Brussels sprouts for a nice crunch. Just cut them to similar sizes for even cooking. Store your leftover Maple Mustard Roasted Carrots in an airtight container. Keep them in the fridge. They taste best within three to five days. Make sure to let them cool before sealing the container. This helps keep the carrots fresh and flavorful. To reheat, you can use your oven or a microwave. For the oven, set it to 350°F (175°C). Place the carrots on a baking sheet and heat for about 10 minutes. This method keeps them crisp. If using a microwave, heat in short bursts of 30 seconds. Stir in between to ensure even heating. You can freeze roasted carrots, but they may lose some texture. Allow them to cool completely first. Then, place them in a freezer-safe bag. Remove as much air as possible to prevent freezer burn. They can last up to three months in the freezer. When ready to use, thaw in the fridge overnight before reheating. Yes, you can use other types of carrots. Regular carrots work well. Just peel and cut them into sticks. You can even use rainbow carrots for fun colors. They add a nice touch to the dish. To spice it up, try adding red pepper flakes. You can also mix in some cayenne pepper. Both options give a nice kick. Adjust the amount to your taste. Start with a little and add more if needed. These carrots pair well with many dishes. Serve them with grilled chicken or fish for a nice meal. They also go great with rice or quinoa. You can even add them to salads for extra flavor. Absolutely! This recipe works well for meal prep. You can make a big batch and store it. Just keep the carrots in an airtight container in the fridge. They taste great reheated or even cold. Leftovers last about 3 to 5 days in the fridge. Make sure to keep them in a sealed container. If you want to keep them longer, you can freeze them. Just note that the texture may change a bit. This blog covered how to make maple-mustard roasted carrots. We talked about the best ingredients, how to prep, and important tips for great results. You learned to store leftovers and found answers to common questions. Experiment with variations to find your favorite taste. Whether you are a new cook or experienced, this dish is simple and fun. Enjoy these tasty carrots with your meals. Use what you learned here and share with friends!$

A delicious side dish featuring tender roasted carrots coated in a sweet and tangy maple mustard glaze.

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Prep Time 10

Cook Time 30

Total Time 40

Course Side Dish

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

1 pound baby carrots
3 tablespoons pure maple syrup
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
to taste Salt
to taste Pepper
for garnish Fresh parsley

Instructions

Preheat your oven to 425°F (220°C).
In a large mixing bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, dried thyme, salt, and pepper until well combined.
Add the carrots to the bowl, and toss them in the maple-mustard mixture until they are evenly coated.
Line a baking sheet with parchment paper for easy cleanup. Spread the coated carrots in a single layer on the baking sheet.
Roast the carrots in the preheated oven for 25-30 minutes, tossing halfway through, until they are tender and slightly caramelized.
Once cooked, remove them from the oven and let cool for a few minutes.
Serve warm, garnished with freshly chopped parsley if desired.

Notes

Garnish with fresh parsley for added flavor and presentation.

Keyword carrots, maple, mustard, roasted