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Maple Dijon Thyme Glazed Roasted Carrots

Elevate simple carrots into an irresistible side dish with this easy recipe. Tender roasted carrots are tossed in a sweet and savory maple, Dijon, and fresh thyme glaze, perfect for any meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, European
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Carrots
  • 2 lbs carrots peeled and cut into 1-inch pieces (or baby carrots)
  • 2 tbsp olive oil for roasting
  • 1/2 tsp salt divided
  • 1/4 tsp black pepper divided
For the Maple Dijon Glaze
  • 3 tbsp maple syrup pure
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh thyme chopped (or 1 tsp dried)
  • 1 clove garlic minced
  • 1 tbsp unsalted butter melted

Equipment

  • Large Baking Sheet
  • Parchment Paper (optional)
  • Large mixing bowl
  • Small Bowl
  • Whisk

Method
 

Prepare Carrots for Roasting
  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup if desired. In a large mixing bowl, toss the peeled and cut carrots with olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly coated.
  2. Spread the seasoned carrots in a single layer on the prepared baking sheet. Roast for 15 minutes, or until slightly tender-crisp.
Prepare the Glaze
  1. While carrots are roasting, in a small bowl, whisk together the maple syrup, Dijon mustard, chopped fresh thyme, minced garlic, melted butter, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper until well combined.
Glaze and Final Roast
  1. Remove the carrots from the oven. Pour the maple Dijon glaze over the carrots on the baking sheet and toss gently to ensure all carrots are coated.
  2. Return the glazed carrots to the oven and roast for another 10-15 minutes, or until the carrots are tender and the glaze has caramelized slightly. Keep an eye on them to prevent burning.
  3. Transfer the glazed roasted carrots to a serving dish and serve immediately.

Notes

For extra flavor, a squeeze of fresh lemon juice at the end can brighten the dish. This recipe works well with other root vegetables too, like parsnips or sweet potatoes. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.