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- 1 lb (450g) baby carrots - 3 tablespoons pure maple syrup - 2 tablespoons Dijon mustard - 2 tablespoons extra virgin olive oil - Sea salt and freshly ground black pepper - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme - 1 tablespoon finely chopped fresh parsley The main ingredients in this dish are simple but full of flavor. The baby carrots give a sweet crunch. Maple syrup adds a yummy sweetness. Dijon mustard brings a tangy bite. Extra virgin olive oil helps everything roast nicely. For seasoning, use sea salt and black pepper to taste. Thyme adds an earthy note that pairs well with carrots. Fresh parsley gives a bright touch on top. This blend of flavors makes these carrots a great side dish. They are colorful and tasty with any meal. You can use these ingredients to create a dish everyone will love. - Preheat oven to 425°F (220°C). - Line a baking sheet with parchment paper. - In a bowl, whisk together: - 3 tablespoons pure maple syrup - 2 tablespoons Dijon mustard - 2 tablespoons extra virgin olive oil - Sea salt and freshly ground black pepper to taste - 1 teaspoon fresh thyme leaves This glaze brings a sweet and tangy flavor. It coats the carrots, making them shine. - Toss 1 lb baby carrots with the glaze until well coated. - Arrange carrots on the baking sheet for even roasting. Space them out for best results! - Roast for 20-25 minutes, stirring halfway through. - Watch for tender, caramelized carrots. This step is key for flavor. - Cool the carrots before serving. - Garnish with 1 tablespoon finely chopped fresh parsley for a fresh pop. To get the best flavor from your carrots, space them out on the baking sheet. This helps them roast evenly. If they are too close, they may steam instead of roast, which makes them less tasty. Stir the carrots halfway through cooking. This step ensures all sides get nice and caramelized. It also helps achieve that golden-brown look we all love. You can take your dish up a notch by adding herbs or spices. Try rosemary or cumin for a twist. A splash of lemon juice right before serving adds brightness. It cuts through the sweetness, making the flavors pop. Don't be afraid to experiment; cooking is all about discovering new tastes. For a beautiful serving, think about how you plate the carrots. Using a rustic board or a colorful plate makes a big difference. Drizzle any leftover glaze from the baking sheet over the carrots. This not only looks great but also boosts the flavor. A little extra glaze ties everything together beautifully. {{image_4}} You can use regular carrots instead of baby carrots. Regular carrots have a stronger taste. They may take a bit longer to cook. Just cut them into similar sizes for even roasting. If you want to try something new, substitute with other root veggies. Sweet potatoes or parsnips work well. They add a different twist to the dish. Want an extra kick? Add some minced garlic to the glaze. It gives depth and a savory note. You can also add balsamic vinegar for sweetness. This will balance the flavors nicely. Just a splash can transform the dish. If you want a vegan-friendly option, swap the honey for more maple syrup. This keeps the dish sweet and tasty. You can also use a vegan-approved Dijon mustard. For gluten-free options, check your mustard label. Most are gluten-free, but it’s good to verify. This way, everyone can enjoy your delicious carrots without worry. To keep your roasted carrots fresh, let them cool first. Place them in a container. I recommend using an airtight container. This helps retain moisture and flavor. Store them in the fridge for up to three days. If they look dry, add a drizzle of olive oil before eating. When reheating, you want your carrots to stay tender. The best way is to use the oven. Preheat it to 350°F (175°C). Spread the carrots on a baking sheet. Heat them for about 10 minutes. If you need a faster method, use the microwave. Heat them in short bursts of 30 seconds. Stir between each burst to avoid overcooking. Freezing is a great option for longer storage. First, let the roasted carrots cool completely. Then, place them in a freezer-safe bag. Remove as much air as possible. They can last for up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. To reheat, use the oven for best results. Follow the same steps as before for tender carrots. Yes, you can use regular carrots. They will need more prep time. Cut them into sticks or rounds for even cooking. Baby carrots cook faster and have a sweeter taste. Regular carrots offer a firmer texture. Keep an eye on them while roasting, as they may take longer. To prep in advance, wash and cut the carrots a day ahead. Store them in a sealed container with water to keep them fresh. You can also mix the glaze ahead of time. Store it in the fridge until you are ready to cook. Just toss the carrots in the glaze before roasting. These roasted carrots pair well with many main dishes. Try them with roasted chicken or pork chops. They also go great with fish like salmon. For a vegetarian option, serve them alongside quinoa or a grain salad. The sweet and tangy flavors enhance various meals. Maple Dijon Roasted Carrots make a tasty side dish. You learned about the simple ingredients and easy steps to create this dish. We covered tips to ensure even roasting and ideas for flavor boosts. Plus, we discussed how to store, freeze, and reheat leftovers. This recipe is versatile, so feel free to experiment. Your meals can become more flavorful and colorful with these carrots. Enjoy cooking and serving this delightful dish!

Maple Dijon Roasted Carrots

Elevate your dinner table with these delicious Maple Dijon Roasted Carrots! This easy recipe combines the sweetness of maple syrup and the tang of Dijon mustard for a unique twist on a classic side dish. Perfectly roasted and garnished with fresh parsley, they are sure to impress your guests. Ready in just 35 minutes, click through to discover how to make this flavorful dish and bring new life to your meals!
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Ingredients
  

1 lb (450g) baby carrots, peeled and trimmed

3 tablespoons pure maple syrup

2 tablespoons Dijon mustard

2 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper to taste

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

1 tablespoon finely chopped fresh parsley for garnish

Instructions
 

Begin by preheating your oven to 425°F (220°C). To facilitate easy cleanup, line a large baking sheet with parchment paper.

    In a medium mixing bowl, combine the pure maple syrup, Dijon mustard, olive oil, a generous pinch of sea salt, freshly ground black pepper, and fresh thyme leaves. Whisk everything together until the mixture is smooth and well blended.

      Add the peeled baby carrots to the bowl with the dressing. Gently toss the carrots until they are thoroughly coated with the maple Dijon glaze, ensuring every piece is covered.

        Arrange the coated carrots in a single layer on the prepared baking sheet, ensuring there is enough space between them to allow for roasting evenly.

          Place the baking sheet in the preheated oven and roast the carrots for 20-25 minutes, or until they become tender and start to caramelize. Remember to stir the carrots halfway through the cooking time for even roasting.

            Once cooked to perfection, remove the baking sheet from the oven. Allow the carrots to cool for a couple of minutes to enhance their flavor.

              Carefully transfer the roasted carrots to a serving dish and sprinkle the finely chopped fresh parsley on top for a pop of color and freshness.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                  - Presentation Tips: For an attractive presentation, serve the roasted carrots on a rustic wooden board or a bright, colorful plate. Drizzle any remaining glaze from the baking sheet over the top of the carrots to enhance both flavor and visual appeal.