You’ll find the perfect side dish recipe in these Roasted Maple Dijon Carrots. Marinate and roast to perfection to make dinner easier and healthier every night of the week.
I remember the first time I tried a real, true farm fresh carrot. It was like seeing the light! I was a recent college grad and the newest resident of New York City. I was at the Union Square Farmer’s Market picking up some carrots to make my carrot and ginger soup and the farmer heard me begrudgingly complain about the prices…keep in mind, I was a poor recent student, trying to live in Manhattan.
I knew I’d have to peel the carrots so I had to buy double to ensure I had enough for soup, I explained to him to which he immediately refuted me. “You do NOT need to peel these carrots!”. They’re as fresh as they come, and their skin holds all sorts of amazing nutrients you shouldn’t be wasting.
He then handed me a carrot and told me to take a bite.
And it was glorious.
I’m mostly a convenience eater. I’m the first person to admit I buy baby carrots so I don’t have to deal with chopping my favorite hummus dipping mechanism. And at some point, I had eaten so many baby carrots that I had forgotten what actual carrots tasted like.
And at 21, on a limited budget, I can’t say that I was picking up organic, farmer’s market carrots on a regular basis.
But this experience changed me. A) I learned you don’t need to peel carrots (only conventionally grown ones, covered in god-knows-what) and B) Good quality, organic carrots taste like a completely different species than your standard baby carrots.
I was a new woman.
Since then, I’ve always had an appreciation for a well-done, carrot dish. I still don’t buy farm fresh carrots on the regular, but when I do, I keep things simple. They’re so flavorful on their own that they don’t need any gimmicks. Just a little maple and dijon and some roasted goodness to highlight how delicious they already are.
Fortunately carrots have been in an abundance in my CSA so we’ve had a lot of them lately and I’m so happy I now have such an appreciation for them.
Real food is simple. It doesn’t require a lot of work, just a lot of love.
Moral of the story? Don’t peel your carrots. You’re welcome.
- 2 lbs organic carrots (unpeeled)
- 2 tsp olive oil
- 1 tbsp maple syrup
- 1 1/2 tsp dijon mustard
- salt and pepper, to taste
- Preheat oven to 400 degrees.
- Combine olive oil, mustard and dijon.
- Line a baking sheet with tinfoil or a silicone mat and lay carrots flat on baking sheet.
- Pour maple mixture over carrots and coat well using a brush or hands
- Sprinkle with salt and pepper.
- Bake for 10 mins.
- Remove from oven and flip carrots.
- Bake for 10-15 mins or until browned to taste.
- Serve immediately.
Do you peel your carrots? Which vegetables do you think are underrated?
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