Beautifully roasted carrots with a caramelised glaze of maple syrup and mustard are a great vegetable side dish to a roast dinner. This recipe is a simple but super yummy change to boring plain carrots, yet fuss-free and easy.
If you are looking for a perfect side dish to a vegan roast dinner, these tasty roasted carrots with maple and mustard glaze make a great addition.
They are also so simple and quick to prepare, so you can concentrate fully on the centerpiece of your dinner. Although the carrots might just steal the show!
What makes these mustard & maple glazed carrots great:
- Simple recipe - just 5 ingredients (including the carrots)
- Easy method - cooked entirely in the oven. No parboiling or pre-steaming!
- Super tasty flavours
- Perfect side dish to any vegan roast dinner!
Vegan roast dinner ideas
With the festive season coming up, it’s time for vegan roast dinner ideas for Thanksgiving and Christmas (and not to mention Paul’s birthday!).
We love a good old nut roast - flavoursome, rustic and simple. And you won’t have to wait long for our recipes for a super tasty mushroom wellington and a glazed tofu ham. Watch this space!
Next to roasted golden potatoes and a generous helping of gravy, roasted carrots are another great choice for a side. They add vitamins, fibre and colour to the meal.
These gorgeous glazed carrots are a level up yet from regular roasted carrots - flavorwise. Making the mustard and maple syrup glaze is easy-peasy takes no more than two minutes.
Ingredients
Here’s what you need for this simple but mouthwatering recipe:
- Carrots - bet you didn’t see that coming!
- Olive oil - vegetable oil works as well.
- Mustard - we use vegan dijon mustard (not made with wine). You could also use yellow mustard.
- Maple syrup - We like to buy big bottles of maple syrup! You could use agave as an alternative.
- Soy sauce - This adds a little salty, umami touch to balance the sweetness. We recommend an Organic Soy Sauce or gluten free tamari.
The mustard, maple syrup and soy sauce are mixed up to make the glaze.
The glaze gets super tasty as it caramelises in the oven. And the soy sauce completes the seasoning and adds a bit of that extra umami yum!
We love maple syrup for glazing and roasting. However, as an alternative you could use other syrups such as agave or golden syrup. You could also substitute brown sugar in equal volumes.
How to make
You can find the full recipe in the card below, but here’s a handy visual guide.
Step 1 - Thoroughly wash/scrub the carrots - no need to peel them - and lengthwise cut them into halves, chunky carrots into quarters.
Step 2 - In an oven dish coat the carrots in oil and roast them for 20 minutes at 180°C (360°F).
Step 3 - Spread the glaze over the carrots, toss them around a bit to coat, and continue to roast for 25 more minutes.
Step 4 - 10 minutes before they are done, toss and turn the carrots one last time to roast them evenly.
Top tips
Don’t peel the carrots - just give them a good rinse and scrub. A lot of nutrients are just under the skin! So why waste them?
Cut them evenly - You’ll get best results if you cut the carrots to the same size/thickness. Cooking time will vary depending on their size. We cut them lengthwise, in halves or quarters depending on thickness, but you can also do chunks or slices if preferred.
Give them space - Don’t overcrowd your oven dish - better to use a larger one and spread them in a single layer with just a bit of space between them. When the air can circulate between the carrots, they cook quicker and the glaze caramelises better!
Higher temperature - If you are already roasting other food at 200°C (390°F), no problem. Stick the carrots in as well. As this reduces the cooking time, add the glaze, toss the carrots and check them for doneness 10 minutes sooner respectively. Take them out when they have reached the desired level of caramelisation, but before they start to burn at the edges.
We hope you enjoy these roasted carrots! We invite you to try these other tasty veggie side dishes:
Butternut Squash, Carrot & Ginger Soup (perfect for any leftover carrots!)
This tasty Pumpkin & Lentil Dip
And our reader fave Mushroom Pâté
📖 Recipe
Roasted Carrots (Maple and Mustard Glaze)
Ingredients
- 1 pound (450 g) carrots
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 tsp soy sauce
Instructions
- Preheat the fan oven to 180°C (355°F). Wash and scrub the carrots well. No need to peel them! Cut of the top ends and slice the carrots in half lengthwise. Cut very thick carrots into quarters.1 pound (450 g) carrots
- In an oven tray large enough to spread them out in one layer, coat the carrots in olive oil and roast them for 20 minutes.1 tbsp olive oil
- Stir together the maple syrup, mustard and soy sauce for the glaze until well combined. Pour over the carrots and toss them around briefly to coat well. Roast them with the glaze for 15 minutes.1 tbsp maple syrup, 1 tbsp dijon mustard, 1 tsp soy sauce
- Stir and turn over the carrots to ensure even cooking. Keep roasting for another 10 minutes.The carrots are done when they are easy to pierce with a fork and have gone a bit brown at the tips and around the edges. They taste best when the glaze has started to caramelise.
Notes
Cooking temperature and times
Are you in a hurry, or already have the oven on 200°C (395°F) for another dish? You can cook these roasted and glazed carrots at a higher temperature, which will also reduce the total cooking time to 30 - 35 minutes. Here's how:- Roast the carrots for 15 minutes coated in olive oil.
- Spread on the glaze on the carrots and roast for another 15 - 20 minutes, turning them over halfway through. Read the instructions above about when to declare them done.
Why do we prefer to cook them at 180°C rather than 200°C?
We've compared the two methods side by side and found the taste and texture better at 180°C. The longer cooking time allows the carrots to cook more evenly, and the glaze to stick to the carrots better while not catching and burning quite as much on the tray.Nutrition
This information is calculated per serving and is an estimate only.
Nicole Leigh says
THESE ARE AMAZING! I first made 1/2 a batch to see if we'd like them. Then, 2 days later, I made a double batch. I'm vegan, but my Mom isn't. Both of us are in love with this recipe!
Sophie and Paul says
YES! Thanks so much for the amazing feedback Nicole. So happy they were a hit with you and your Mom!