Maple Dijon Roasted Carrots
Tux Loerzel | Brooklyn Homemaker
- Yield: 6 servings
Ingredients
- 2pounds carrots (multiple colors if possible)
- 4tablespoons butter
- 2 to 3teaspoons finely chopped fresh thyme leaves
- 1/4cup dark amber (real) maple syrup
- 1tablespoon dijon mustard
- 2teaspoons whole grain mustard (optional)
- 1/4teaspoon grated nutmeg
- Salt and pepper to taste
- 3 to 4tablespoons chopped flat leaf parsley
Instructions
- Preheat oven to 400F.
- Wash, dry, and peel carrots and place in a shallow dish long and wide enough to fit them all.
- Add butter and thyme to a small saucepan and heat over a medium flame to melt butter. Continue to warm the butter for 1 to 2 minutes. The butter should take on a green-ish tint from the thyme leaves. Remove from heat and cool for a few minutes. In a small bowl combine maple syrup, mustards, nutmeg, and salt and pepper. Whisk in butter until smooth and well combined.
- Pour the butter/syrup mixture over the carrots and toss to coat. Arrange the carrots on a parchment lined baking sheet, and use a spatula to scrape any remaining butter/syrup mixture over them. You may want to use two sheets of parchment to make sure the whole pan is completely covered.
- Roast until tender and brown, for about 45 minutes to 1 hour, using tongs to turn each carrot about 30 minutes in. Watch carefully that the sugar in the maple syrup doesn’t burn onto the parchment.
- Top with chopped parsley before serving.
This recipe from Brooklyn Homemaker and Honest Cooking was republished with permission. It originally appeared as Maple Dijon Roasted Carrots.
Tux Loerzel | Brooklyn Homemaker