These roasted carrots with honey-mustard glaze make a perfect side dish for holiday meals. A Paleo-friendly recipe.
Carrots. Herbs. A drizzle of honey, a spoonful of Dijon and a couple of cloves of garlic are all you need to make these Roasted Carrots with Honey-Mustard Glaze. These make a fabulous holiday side dish.
Start with the freshest carrots you can find. If you can’t pull them straight from the ground in your garden, buying them from your local farm market is the next best thing. I picked up these multi-colored carrots at our market just because I thought they were pretty. It turns out they were even more beautiful once they were roasted and glazed and became tender and crispy in the oven.
This post has been updated with nutrition information and time-saving tips.
This side dish is perfect for any time of the year, but I often include it at a holiday meal. Carrots are naturally sweet, but roasting them in the oven intensifies their flavour. Adding this honey-mustard glaze puts them over the top and this dish receives rave reviews whenever I make it.
How to Roast Carrots
To successfully roast carrots, or any vegetable, use a baking sheet with no edges. I line a flat baking sheet with parchment paper for easy clean up. You want the natural sugars in the vegetables to caramelize so they develop those nice browned, crispy surfaces. If the pan has sides, the heat tends to be trapped inside and the vegetables cook by steaming instead of roasting.
For the same reason, make sure the vegetables aren’t touching each other. Spread them out a little on your baking sheet, or use two sheets.
Time Saving Tips to Make Roasted Carrots with Honey-Mustard Glaze
If you’re like me when you’re preparing a holiday dinner, you like to have much of the food preparation done in advance. Here are some ways to save time in the kitchen.
- Mix the glaze ingredients together the day before.
- Scrub the carrots the day before and store in a tightly sealed container in the refrigerator.
- Then just before you’re ready to roast them, toss with the glaze, arrange on baking sheet(s) and put them in the oven. Chop some parsley for garnish while they’re roasting.
This recipe for roasted carrots is fast and easy, but it turns plain carrots into something spectacular. And don’t those colours just shout,”It’s Fall!”?
- 12-15 medium carrots, multicolour, if you can find them
- 2 tbsp extra virgin olive oil
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp fresh rosemary, finely chopped
- 2 cloves garlic, minced
- ½ tsp sea salt
- ½ tsp freshly ground pepper
- 2 tbsp chopped fresh parsley for garnish
Preheat your oven to 425°F.
- Scrub the carrots. Cut larger ones in half lengthwise so that carrots are of uniform sizes and place them in a large bowl.
In a separate container, whisk olive oil, minced garlic, rosemary, mustard, honey, salt and pepper. Combine thoroughly and pour over carrots, coating evenly, making sure they are all well-coated.
Arrange in a single layer in a parchment paper-lined baking sheet. Avoid having them touch each other. Use two baking sheets if necessary.
- Roast in the oven for 20-25 minutes, turning occasionally until tender and just beginning to brown.
- Garnish with fresh chopped parsley and serve.
Tips for successfully roasting vegetables:
1. Use a baking sheet with no edges. I use a cookie sheet. You want the natural sugars in the vegetables to caramelize so they develop those nice browned, crispy surfaces. If the pan has sides, the heat tends to be trapped inside and the vegetables cook by steaming instead of roasting.
2. For the same reason, make sure the vegetables aren't touching each other.
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