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oven roasted carrots

Oven Roasted Carrots with Mustard Maple Sauce

Course Side Dish
Cuisine American


  • Sheet pan


  • 7 large rainbow carrots, large diced About 3 cups worth
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Maple Syrup
  • 2 t. Mustard
  • 1 t. Kosher Salt
  • 1 t. Fresh Sage, finely chopped and packed
  • 4 sprigs Thyme
  • 1 Large Garlic Clove, minced
  • 2 t. Apple Cider Vinegar


  • Preheat oven to 450 degrees Fahrenheit.
  • Large dice 7 large rainbow carrots and dump onto a half sheet pan. Mince garlic and finely chop herbs.
  • Combine olive oil, maple syrup, mustard, kosher salt, sage, thyme, garlic and apple cider vinegar in a small bowl or ramekin and stir with a spoon or whisk.
  • Spoon half of the mixture onto the carrots and mix until evenly coated. Roast for 22 minutes until the edges are caramelized and carrots can be easily pierced with a fork.
  • Immediately spoon a bit more of the mustard maple sauce onto the carrots and mix until evenly coated. Serve immediately.
Keyword carrots