sides vegan vegetarian winter

Roasted Maple Dijon Carrots

March 21, 2017

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 Farmers 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.

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 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.

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.

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.

Here’s What You Need

  • organic carrots
  • olive oil
  • maple syrup
  • dijon mustard
  • salt and pepper

To Peel or Not to Peel?

I have to admit, since this farmer told me I didn’t need to peel these, I went down a rabbit hole of researching whether or not to peel a carrot! What I’ve found is: there are a lot of opinions around the topic. Some say the peel of the carrot tastes bitter so they always peel, others only peel when they’re eating the carrot raw. Me? I now tend to leave organic carrots unpeeled and just give them a good scrub. 

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.

How to Make Maple Dijon Carrots

STEP 1: Combine the olive oil, mustard and dijon in a small bowl.

STEP 2: Line a baking sheet with parchment paper or a silicone baking mat and lake the carrots flat on the baking sheet.

STEP 3: Pour the maple mixture over the carrots and coat well using a brush or your hands. Sprinkle the carrots with salt and pepper. 

STEP 4: Bake at 400ºF for 10-15 minutes or browned to your liking. Enjoy immediately. 

Print

Roasted Maple Dijon Carrots

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.

  • Author: Davida Lederle
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Side
  • Method: Roast
  • Diet: Vegan

Ingredients

Scale
  • 2 lbs organic carrots (unpeeled)
  • 2 tsp olive oil
  • 1 tbsp maple syrup
  • 1 1/2 tsp dijon mustard
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine olive oil, mustard and dijon.
  3. Line a baking sheet with tinfoil or a silicone mat and lay carrots flat on baking sheet.
  4. Pour maple mixture over carrots and coat well using a brush or hands
  5. Sprinkle with salt and pepper.
  6. Bake for 10 mins.
  7. Remove from oven and flip carrots.
  8. Bake for 10-15 mins or until browned to taste.
  9. Serve immediately.

Keywords: Maple Dijon Carrots, Roasted Carrots, roasted heirloom carrots, maple carrots

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  • Reply
    Ann
    March 22, 2017 at 9:09 am

    I only eat organic carrots, I love that I fit haven to peel them, what a huddle! But they’re really so tasty too! One of my favourite veggies, I have 1 every day. I tried baby carrots once and they didn’t taste at all like carrots, just very watery 🙁 I don’t get why they’re so popular.

  • Reply
    Ashley @ The Small Town Foodie
    March 22, 2017 at 7:05 am

    Those carrots are sooo beautiful! We grew some carrots in our garden last year and it’s amazing how much better they taste than store bought. And I never peeled them 🙂

  • Reply
    [email protected]
    March 21, 2017 at 9:00 pm

    I love seeing your CSA veggies shine. I’m curious to know what you think of having the CSA.

  • Reply
    Danielle @ Wild Coast Tales
    March 21, 2017 at 3:17 pm

    Love the simplicity of this and the colourful carrots!

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