Ingredients
For the Carrots
- 1 lb carrots, peeled and cut into sticks or left whole if small
- 2 tablespoons olive oil
- 1 ½ tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon balsamic vinegar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme
- ¼ teaspoon red pepper flakes (optional, for heat)
For Garnish (Optional)
- Chopped fresh parsley
- Crumbled feta or goat cheese
- Toasted nuts (walnuts, pecans, or almonds)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
If using large carrots, peel them and cut them into even-sized sticks for faster cooking. If using baby carrots or thin carrots, you can leave them whole.
In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, balsamic vinegar, garlic powder, salt, black pepper, thyme, and red pepper flakes (if using). This glaze will give the carrots a beautiful caramelization and deep flavor.
Place the carrots in a large mixing bowl and pour the maple Dijon glaze over them. Toss well to ensure each carrot is evenly coated.
Spread the coated carrots in a single layer on the prepared baking sheet. Avoid crowding them to ensure even roasting and caramelization.
Bake for 20-25 minutes, flipping the carrots halfway through, until they are tender and slightly caramelized. If you prefer a deeper golden-brown color, roast them for an additional 5 minutes.
Remove the carrots from the oven and transfer them to a serving dish. Garnish with chopped parsley, crumbled cheese, or toasted nuts for extra flavor and texture. Serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 140
- Sugar: 12g
- Fat: 5g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 1g