Description
Tender, caramelized roasted carrots finished with a sweet and tangy honey mustard drizzle – a cozy, crowd-pleasing side dish perfect for fall and holidays.
Ingredients
- 1½ pounds carrots (peeled, trimmed, halved if large)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 tablespoon chopped thyme or rosemary (optional)
- For the drizzle:
- 1½ tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 1 tablespoon olive oil
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss carrots with olive oil, salt, pepper, and herbs if using. Spread in a single layer on the prepared sheet.
- Roast for 20–25 minutes, flipping halfway, until tender and caramelized on the edges.
- Meanwhile, whisk together Dijon mustard, honey, apple cider vinegar, and olive oil in a small bowl. Adjust sweetness or tanginess to taste.
- Transfer warm roasted carrots to a serving platter and drizzle with the honey mustard sauce. Garnish with extra herbs if desired. Serve immediately.
Notes
Use fresh, evenly sized carrots for best caramelization. Make extra drizzle to use on sandwiches, proteins, or grain bowls. For a vegan option, swap honey for maple syrup or agave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Oven Roasted
- Cuisine: Comfort Food