Maple Dijon Roasted Carrots (2024)

[heart_this] · Mar 27, 2015 · 68 Comments

Sweet and tender roasted carrots in a tasty maple dijon glaze.

Today I have a tasty and super easy side dish for you that is perfect for Easter, or any other dinner for that matter, some maple dijon roasted carrots. This isn’t your average maple dijon glaze as I have kicked it up with the addition of garlic, soy sauce, rice vinegar and miso which really creates a beautiful blend of flavours that would be perfect on just about anything and in particular these tender roasted carrots! It requires very little active effort to make this side dish, you simply clean the carrots, mix the glaze, toss the carrot in the glaze and roast until tender. That’s less than 5 minutes of active time to create a fabulous side dish for your meal! I like to toss the carrots in the glaze both before roasting and after so that you get that nice caramelized glaze from the roasting and the fresh glaze to brighten the flavour. If you are looking for a side dish for your Easter meal you can’t go wrong with these maple dijon roasted carrots!

Just look at that amazing glistening maple dijon glaze.

Maple Dijon Roasted Carrots

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 6

Sweet and tender roasted carrots in a tasty maple dijon glaze.

ingredients

2 pounds carrots, well scrubbed or peeled
2 tablespoons oil
2 tablespoons maple syrup
1/2 tablespoon grainy mustard
1/2 tablespoon dijon mustard
1/2 tablespoon white miso paste (gluten-free for gluten-free)
1/2 tablespoon rice vinegar
2 teaspoons soy sauce (or tamari for gluten-free)
1 small clove garlic, grated
1 tablespoon parsley, chopped (optional)

directions

Toss the carrots in half of the mixture of the oil, maple syrup, mustards, miso, vinegar, soy sauce and garlic, arrange in a single layer on a baking sheet and bake in a preheated 400F/200C oven until tender and lightly golden brown, about 20-30 minutes, turning half way through, before tossing them in the remaining glaze and serving.

Note: You want young carrots, the ones with the leaves still on, and you want them to be thin, about 3/4 of an inch or less, so that they roast quickly.
Note: You should be able to find the miso in the Asian section of grocery stores and if you cannot find it simply omit it and these carrots will still be amazing!

Nutrition Facts: Calories 126, Fat 5g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 284mg, Carbs 19g (Fiber 4g, Sugars 11g), Protein 1g

Nutrition by:

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Reader Interactions

Comments

Gaby @ What's Gaby Cooking says
March 27, 2015 at 12:09 pm

Roasted whole carrots are so pretty, love the dijon in this!
Reply
Maria says
March 27, 2015 at 12:39 pm

So pretty!
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Alice @ Hip Foodie Mom says
March 27, 2015 at 2:08 pm

Kevin, I can't get over this AMAZING flavor combination!!!! Trying this!!! these carrots are gorgeous! Happy Friday!!!!
Reply
Laura (Blogging Over Thyme) says
March 27, 2015 at 3:11 pm

This dish is gorgeous! The colors are stunning! And I'm a huge fan of roasted carrots, so I know I would love this.
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Anonymous says
March 27, 2015 at 4:04 pm

This recipe sounds amazing and the photos make my mouth water. This could be a side at our Easter dinner.
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Kelsey says
March 27, 2015 at 6:40 pm

Dijon is amazing with roasted vegetables and im loving the array of colors with the carrots. Very well done!
Reply
Heather Christo says
March 27, 2015 at 9:53 pm

Really pretty Kevin! I bet they would be awesome with that Salmon from earlier this week!
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Courtney Rawlings says
March 28, 2015 at 6:01 pm

My nan use to make these carrots nearly every Saturday! And I must say, these look delicious!
Courtney x
Courtney Says What
Reply
Anna says
March 28, 2015 at 7:42 pm

yumm!! looks delicious
https://aspoonfulofnature.wordpress.com/
Reply
Gracious Store says
March 29, 2015 at 12:27 am
See Also
Air Fryer Acorn Squash 10 Easy Lunch Ideas for Mum Spicy Pesto and Cheese Stuffed Zucchini Involtini.Braised Harissa Eggplant with Chickpeas | The First Mess

Roasted carrots! Love them
Reply
Joanne says
March 30, 2015 at 11:13 am

These are absolutely gorgeous!! LOVE that glaze.
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V says
March 30, 2015 at 4:47 pm

These look beautiful, and sound absolutely delicious!
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Anonymous says
April 6, 2015 at 5:20 pm

I don't have miso paste. Would these turn out good without that? Or is there some sub I could use for it?
Looks very yummy.
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- Amber says
  November 26, 2020 at 9:34 pm
  
  Extra soy sauce and additional salt would work in place of miso…the recipe uses so little shouldnt make a noticeable difference..
  Reply
Lisa says
April 11, 2015 at 12:50 pm

Great recipe! I have carrot roasting plans for tonight and will be following your lead!
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kelly says
April 16, 2015 at 3:40 pm

I made these with a pork tenderloin last night and they tasted amazing and looked so lovely! Thanks for another great recipe. 🙂
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kevin says
April 16, 2015 at 3:57 pm

kelly: I'm glad you enjoyed them!
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Kilyena says
April 30, 2015 at 3:53 am

Very tasty Kevin! Had the whole family over for dinner and everyone really enjoyed them. It made a nice presentation too! Pretty easy to make with little fuss. I lined my baking sheet with aluminum foil, sprayed it with non-stick spray and it made for an easy clean up. I did double the glaze, because I just wanted to pull them out, flip them over and spoon the second step of glaze over them for convenience. I will definitely be making these again. Thank you for a tasty way to experience carrots!
Reply
kevin says
April 30, 2015 at 11:21 am

Kilyena: I'm glad you liked them! I really enjoy how easy they are, along with how tasty they are! 🙂
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Katie Stapleton says
March 25, 2016 at 5:42 pm

How long will sauce keep if I make it ahead?
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Anonymous says
March 26, 2016 at 11:46 am

These look amazing, but I don't have maple syrup. I have honey. Do you think that would work? I really want to make these for Easter dinner.
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Anonymous says
March 28, 2016 at 5:53 pm

These carrots are amazing! Made them for Easter but they will definitely become a regular side dish here in my vegetarian home!
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Michael Regan says
August 7, 2016 at 5:11 pm

We have made these several times. There GREAT !!!!
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Anonymous says
October 8, 2017 at 2:12 am

Awesome recipe! Just made it for dinner! Margaret in Ontario
Reply
Kerri Troyan says
October 28, 2017 at 6:36 pm

What kind of oil should be used?
Reply
kevin says
October 28, 2017 at 8:29 pm

Kerri Troyan: Vegetable oil is good.
See Also
Creamy Ground Beef Stroganoff Recipe
Reply
Unknown says
November 14, 2017 at 3:33 am

I avoid refined oils in my diet. Would replacing the oil with water work in this recipe? Or do you have a different suggestion such as using more of another liquid ingredient?
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kevin says
November 14, 2017 at 4:55 pm

Unknown: The oil is kind of essential here for the roasting but you can remove the oil from the part that you toss the carrots in after roasting.
Reply
Rachael E says
December 28, 2017 at 12:51 am

I was wondering what herb you sprinkled on top
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Rachael E says
December 28, 2017 at 12:53 am

I was wondering what herb you sprinkled on the carrots in the picture
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kevin says
December 28, 2017 at 1:28 am

Rachel E: The herb is parsley.
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maria guasta says
March 31, 2018 at 7:21 pm

Can you make these 1 day ahead? How do they taste reheated?
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kevin says
March 31, 2018 at 8:22 pm

Maria guasta: They are best the day made but you can make them a day ahead and they are good!
Reply
Christine Chapdelaine says
August 31, 2018 at 6:07 pm

Made this it was so good,making it today too for my visitors.thank you for sharing
Reply
Cindy says
November 15, 2018 at 4:36 pm

What is sprinkled over the carrots? Parsley? I don’t see it listed in the ingredients or the instructions.
Reply
- kevin says
  November 17, 2018 at 11:57 am
  
  That is a parsley garnish that adds to the presentation! Enjoy!
  Reply
Becky says
November 21, 2018 at 9:19 pm

I’ve made these several times…..delish!!! It was requested that I bring them to Thanksgiving this year. I couldn’t find any young rainbow carrots – had to get full size (Adult?) rainbow carrots instead. 🤞🏼🤞🏼 They they are just as good!!
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Joni says
April 8, 2019 at 11:17 am

Awesome job of curating and creating! I always look forward to seeing what you’ve got.
Thank you!
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Kate says
August 20, 2019 at 8:32 pm

These are the best carrots ever!!!
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Katie says
January 3, 2020 at 5:32 pm

They are very delicious! I made them for a dinner party with beef tenderloin and mashed potatoes and everyone (even the picky eaters) were raving about them!
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- rach says
  March 22, 2020 at 6:37 pm
  
  Great recipe even without the miso. Yum!
  Reply
Kathi Petersen says
September 7, 2020 at 12:36 pm

I finally made this last night! It was inSANEly good … I can’t believe it took me this long (can’t always get those beautiful multicoloured carrots, and hard to resist using them since yours look so beautiful.)
Reply
Ella says
December 12, 2021 at 9:54 pm

These would be great for an updated side dish for thanksgiving.
Reply

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