The most delicious side dish that is down right addicting!! These sheet pan Maple Roasted Carrots are soon to be a new staple and favorite for any holiday get together, or just for weeknight side dish. You’ll love the maple dijon buttery sauce, fresh herbs, and fork tender caramelized carrots. Paleo and Gluten-Free!
When your 9 year old says the phrase, “I’ll eat these over my bag of halloween candy for dessert”, you know that you are totally winning at life. Veggies in place of candy?!?! I know I prefer that, but coming from a kid, those are pretty strong words.
This is exactly what happened when I made these Maple Roasted Carrots. And if I’m being honest, he was totally right. These are way better than candy!! They have the most delicious maple dijon buttery sauce that is poured over the carrots, and then roasted to perfect.
So easy. And oh by the way, so perfect for your holiday spread. These would be the best Thanksgiving side dish!!
How to make Maple Roasted Carrots
As you can tell in the photo, I used a colored carrots here. Trader Joe’s has these gorgeous 2lb bags of “Organic Carrots of Many Colors” that I absolutely love! Just another way to get in more antioxidants with the variety of colors. BUT, these work just as well with regular orange carrots.
If if you have thicker carrots, (my bag had a variety of sizes), you will want to slice some of the carrots in half vertically. The smaller carrots I kept whole; this will help to even out the roasting time.
After peeling an slicing some of the carrots, I laid them on a baking sheet. In a small bowl, I whisked together melted butter (can use ghee), maple syrup, dijon mustard, coconut aminos, garlic powder, dried dill, and dried thyme.
I spooned the mixture on top of the carrots and baked for 35 minutes. To serve, I added more of the maple dijon sauce and also topped with crushed red pepper and fresh herbs. That’s it!!
As mentioned above, this recipe is perfect for the holidays. You can also serve alongside steak or a really good roast for a lovely Sunday night dinner!
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Maple Roasted Carrots
- 2 lbs whole carrots
- 2 tbsp butter or ghee
- 2 tbsp maple syrup
- 1 tbsp coconut aminos*
- 1 tbsp dijon mustard
- 1 tsp dried thyme
- 1/2 tsp dried dill
- 1/2 tsp garlic powder
- 1 tbsp fresh thyme for garnish
- 1 tbsp fresh parsley for garnish
- 1 tsp crushed red pepper optional
Preheat the oven to 400 degrees. Line a baking sheet with foil, or lightly grease with cooking spray.
Prepare the carrots: peel each carrot, and slice in half vertically if the carrots are extra thick. Place on the baking sheet.
In a small bowl, melt the butter or ghee. Whisk in maple syrup, dijon mustard, coconut aminos, dried thyme, dried dill, and garlic powder. Spoon the mixture all over the carrots, reserving a few tablespoons for serving. Transfer the pan to the oven.
Bake for 35-40 minutes. If using thinner carrots, they may be ready at the 30 minute mark. Remove from oven when the carrots look slightly caramalized.
Pour remaining sauce on the carrots. Top with fresh herbs and crushed red pepper. Serve warm.
*You can use GF Tamari Soy Sauce in place of the coconut aminos.
I made these carrots for our Easter meal this year. The only thing I changed was to cut the carrots into 2-3 inch sections and halved them lengthwise if they were thicker than the other pieces. The flavor of the maple glaze is so delicious. Everyone loved this dish and I will put this on the menu every year. Thank you for your amazing recipes – they never disappoint.