Maple Dijon Roasted Carrots

Roasted carrots with maple syrup and dijon mustard are a delicious side dish. Ten minutes of active time is all it takes.

Carrots are one of Little G’s favorite foods.

Other vegetables were off-limits to him.

To be honest, he just eats carrots and broccoli these days.

So, every week, I prepare carrots for him.

Roasted Carrots with Maple Dijon Glaze are a great side dish.

This dish was a big hit with him because he’s a big fan of maple syrup.

Imagining maple syrup-coated baby carrots with a gritty dijon mustard flavor.

I think I’ve found my new favorite method of preparation for roasted carrots.

When roasting little carrots rather than regular ones, I don’t have to peel and clean them first.

Secondly, baby carrots are a big hit with children.

When roasting baby carrots, keep in mind that some are long and thin, while others are short and thick.

It took around 25 minutes to roast the carrots in the oven to the point where they were fork-tender.

Alternatively, you can use ordinary carrots in this recipe. Just adjust the roasting time accordingly!

What is the average number of calories in one serving?

  • Each serving of this recipe contains only 177 calories.

With this recipe, what are its complementary dishes?

I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.



  • 2 tablespoons melted butter
  • 1 lb. (0.4 kg) baby carrots
  • 1 tablespoon grainy dijon mustard
  • ground black pepper
  • 2 teaspoons finely chopped parsley leaves
  • 3 tablespoons maple syrup
  • Salt


  1. Your oven should be preheated up to 400°F (207°C)
  2. Before cooking, a generous amount of salt and ground black pepper should be sprinkled over the carrots. Don’t forget to coat each carrot thoroughly. Transfer the carrots to a parchment-lined baking sheet and spread them out evenly.
  3. At this point, the carrot should be fork soft and cooked thoroughly.
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