These mustard maple roasted carrots are a simple but oh-so-tasty side dish. Oven roasted baby carrots smothered in a sweet and sticky maple glaze with a kick of wholegrain mustard are easy, delicious and totally addictive.
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat oven to 200C / 395F / 180C fan forced. Line a rimmed baking sheet with 2 layers of aluminium foil.
Chop the greens off the carrots, leaving a little tuft at the top. Wash and dry the carrots well. Peel if desired.
Place the carrots onto the prepared tray in a single layer.
In a small bowl or jug whisk together the glaze ingredients - melted butter, maple syrup, brown sugar, wholegrain mustard, vinegar and black pepper - then pour over the carrots, turning them to coat all over.
Bake 50-60 minutes turning and brushing with the glaze every 15 minutes until cooked through and caramelised. Keep a close eye on them as soon as they begin caramelising so they don't burn.
Transfer to a platter and sprinkle over sea salt if desired.
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Notes
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Many other countries, including the US and UK, use a 15 ml tablespoon.
You can use coloured carrots too or even regular sized carrots. For larger carrots, make sure to cut them down to size, to allow them to cook in the same time so the glaze doesn't burn.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.