Ingredients
Carrots:
- 1 lb carrots, peeled and cut (or whole if small)
Glaze:
- 2 tbsp olive oil
- 1½ tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1 tsp balsamic vinegar
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried thyme or 1 tsp fresh thyme
- ¼ tsp red pepper flakes (optional)
Optional Garnishes:
- parsley, feta/goat cheese, toasted nuts
Instructions
- Preheat oven to 400°F. Line a baking sheet.
- Toss carrots with olive oil, maple syrup, Dijon, balsamic, garlic powder, salt, pepper, thyme, and red pepper flakes.
- Spread evenly on the sheet.
- Roast for 20–25 minutes, flipping halfway, until tender and caramelized. Add 5 minutes for more color.
- Garnish and serve warm.
Notes
- Single layer roasting ensures caramelization rather than steaming.
- Baby carrots are convenient—roasting time may vary.
- Store leftovers up to 4 days; reheat in oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg