Roasted Carrots with Honey-Mustard Glaze

Roasted Carrots with Honey-Mustard Glaze

Roasting carrots intensifies their natural flavour. Adding this honey-mustard glaze put them "over the top!" These Roasted Carrots with Honey-Mustard Glaze make an ideal holiday side dish.
Course Side Dish
Cuisine American, Canadian, Gluten-Free, paleo
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 116kcal
Author Flavour & Savour


  • 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.


Calories: 116kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Sodium: 307mg | Potassium: 397mg | Fiber: 3g | Sugar: 11g | Vitamin A: 409.8% | Vitamin C: 11.1% | Calcium: 4.4% | Iron: 2.7%