Rainbow carrots are seriously my favorite. The pop of color is so gorgeous, and I love the purple ones, especially. These maple oven roasted carrots were so delicious and perfectly roasted, they didn’t even make it to the dinner table. Oops.
Not only are these maple oven roasted carrots going to be on my Thanksgiving table, they’ve earned their keep in my typical dinner rotation. Who knew someone who swore off “sweet” flavors would love this recipe so much!
Four ingredients!! Yes! Only four ingredients is all you need to make these gorgeous maple oven roasted carrots. So easy, right? Carrots, maple syrup, dijon mustard, and fresh rosemary…could it get any easier?!
How to make Maple Oven Roasted Carrots?
These maple oven roasted carrots can be made in 40 minutes flat! Simple wash, toss, and roast! I prefer to skin my carrots before tossing them in the maple mixture. Set the oven for 400 and roast for 30-40 minutes.
Other Backyard Bohemian vegetable recipes:
Maple Oven Roasted Carrots
Quick and easy Maple Oven Roasted Carrots
- 1 LB carrots
- 1/4 cup maple syrup (grade A)
- 1 TBS dijon mustard
- 2 tsp fresh rosemary
Wash carrots and dry. Preheat oven to 400 degrees.
Peel carrots, and discard the peelings. Lay carrots on a sheet pan with parchment paper. Chop rosemary finely.
Mix maple syrup, dijon mustard, and rosemary in a cup. Drizzle the carrots in it. Toss the carrots to evenly coat.
Place carrots in the oven for 30-40 minutes, depending on how soft you like them. Serve and enjoy!