Thumbnail

Maple Dijon Roasted Carrots Recipe

By: Andrea Alden

I’ve made these Maple Dijon Roasted Carrots a few times. It is the dish most often requested when I offer to bring something to family functions. The relatively simple glaze is loaded with Umami flavor. Read more about The Science of Barbecue – Why Grilled Food Tastes Good to learn more about Umami. This is a side dish that adds a bright pop of color to your table. The deep roasted flavor of the carrots pairs perfectly with whatever dish you serve. You can use regular carrots, go fancy with young carrots with the green tops still on, or even get really crazy and use brightly colored heirloom carrots. However you slice or peel them, this side dish is de-lilsh!

Prep Time
10 Min
Cook Time
40 Min
Yield
8
Difficulty
Easy

Maple Dijon Roasted Carrots Recipe

Print

Ingredients

Directions

Photos

Ingredients

20 (2 lbs.)

carrots

2 tbsp. 

roasted garlic oil

2 tbsp. 

maple syrup

1 tbsp. 

grainy Dijon mustard

½ tbsp. 

Dijon mustard

½ tbsp. 

aka miso paste

½ tbsp. 

rice wine vinegar

2 tsp.

soy sauce

1 tbsp.

fresh thyme leaves

Directions
  1. Preheat your grill to 400°F, prepare for indirect grilling.
  2. Peel and scrub all of the carrots. Cut them to your desired length and thickness. Anything over ¾-inch thick, I recommend cutting in half.
  3. In a bowl or measuring cup, whisk together the garlic oil, maple syrup, mustards, miso, vinegar, and soy. Toss the carrots with the sauce, then arrange them on a baking sheet in a single layer. Pour any remaining sauce over the carrots.
  4. Bake over indirect heat for 40 minutes, or until the carrots are fork tender.
  5. Sprinkle the carrots with thyme leaves and serve immediately.

Maple Dijon Roasted Carrots are one of those side dishes that quickly disappears at family dinners. The flavor is amazing, salty, sweet, and savory, all joining forces for your tasting pleasure. What is your family’s favorite side dish?

Thumbnail

Toss with sauce

Thumbnail

Roast for 40 mins

Thumbnail

Serve topped with fresh thyme

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

Read More
Thumbnail

Toss with sauce

Thumbnail

Roast for 40 mins

Thumbnail

Serve topped with fresh thyme