Maple Dijon Roasted Rainbow Carrots

When I saw this recipe on Brooklyn Homemaker right before Thanksgiving, I immediately added it to my menu. I loved the flavors and rainbow carrots are just irresistible. Thank goodness some of my fellow bloggers post wonderful side dishes before a holiday! Maybe I’ll do that someday. 😉

Yield: Serves 6

• 2 lbs rainbow carrots
• 4 T unsalted butter
• 2 to 3 teaspoons finely chopped fresh thyme leaves
• 1/4 cup pure maple syrup, preferably dark amber
• 1 T dijon mustard
• 2 tsp whole grain mustard
• 1/4 tsp freshly grated nutmeg
• coarse salt and freshly ground black pepper, to taste
• 3 to 4 T chopped flat leaf parsley, optional

1. Preheat oven to 400 F on convection roast.
2. Wash, dry, and peel carrots and place in a shallow dish long and wide enough to fit them all. (I used a parchment lined (rimmed) baking sheet.)
3. 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.
4. Remove from heat and cool for a few minutes.
5. In a small bowl combine maple syrup, mustards, nutmeg, and salt and pepper.
6. Whisk in butter until smooth and well combined.
7. Pour the butter/syrup mixture over the carrots and toss to coat.
8. 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.
9. Roast until tender and brown, for about 35 minutes or up to 1 hour, using tongs to turn each carrot about 20 minutes in. Watch carefully to ensure that the sugar in the maple syrup doesn’t burn onto the parchment.
10. Top with chopped parsley or additional fresh thyme before serving.

One Year Ago:

• Morrocan-Spiced Roasted Carrots with Harissa & Maple Syrup

Two Years Ago:

• Roasted Vegetables with Pomegranate Vinaigrette

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

View all posts by Josette@thebrookcook →