Maple Dijon Roasted Carrots

Maple Dijon Roasted Carrots
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!

Maple Dijon Roasted Carrots
Just look at that amazing glistening maple dijon glaze.

Maple Dijon Roasted Carrots
Maple Dijon Roasted Carrots

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.

  • 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. 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: Nutritional facts powered by Edamam


Gaby @ What's Gaby Cooking said...

Roasted whole carrots are so pretty, love the dijon in this!

Maria said...

So pretty!

Alice @ Hip Foodie Mom said...

Kevin, I can't get over this AMAZING flavor combination!!!! Trying this!!! these carrots are gorgeous! Happy Friday!!!!

Laura (Blogging Over Thyme) said...

This dish is gorgeous! The colors are stunning! And I'm a huge fan of roasted carrots, so I know I would love this.

myhmmmcollection said...

This recipe sounds amazing and the photos make my mouth water. This could be a side at our Easter dinner.

Kelsey said...

Dijon is amazing with roasted vegetables and im loving the array of colors with the carrots. Very well done!

Heather Christo said...

Really pretty Kevin! I bet they would be awesome with that Salmon from earlier this week!

Courtney Rawlings said...

My nan use to make these carrots nearly every Saturday! And I must say, these look delicious!

Courtney x
Courtney Says What

Anna said...

yumm!! looks delicious

Gracious Store said...

Roasted carrots! Love them

Joanne said...

These are absolutely gorgeous!! LOVE that glaze.

V said...

These look beautiful, and sound absolutely delicious!

Anonymous said...

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.

Lisa said...

Great recipe! I have carrot roasting plans for tonight and will be following your lead!

kelly said...

I made these with a pork tenderloin last night and they tasted amazing and looked so lovely! Thanks for another great recipe. :)

Kevin Lynch said...

kelly: I'm glad you enjoyed them!

Kilyena said...

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!

Kevin Lynch said...

Kilyena: I'm glad you liked them! I really enjoy how easy they are, along with how tasty they are! :)

Kerri Troyan said...

What kind of oil should be used?

Kevin Lynch said...

Kerri Troyan: Vegetable oil is good.

Unknown said...

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?

Kevin Lynch said...

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.

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