When your husband is at a football game and your baby is asleep you do the following: Pour yourself a glass of wine and relax!!! This has been the longest week E-V-E-R. And my body is refusing to get used to the time change. WHY does losing one whole hour of sleep throw my body off so bad?! With that said, I’m keeping this post sweet and short… mainly because I feel like I’m rambling and I can barely hold my eyes open. But firstlet’s chat about these carrots! First of all, they’re scrumptious. Secondly, totally healthy on every level. And last, but certainly not least, they take a whole 20 minutes to cook! I sliced them on a diagonal, feel free to slice, dice or chop however your heart desires. In my very unbiased opinion, I feel that the Maple Dijon sauce takes a boring carrot up a whole lot of notches. It’s sweet with a little bit of salty roasted into carrots for a delicious and totally perfect side dish for any meal! I’m thinking these will be perfect for Thanksgiving and/or Christmas dinner! Cheers, my friends! <3
Maple Dijon Roasted Carrots
The Maple Dijon sauce makes these carrots absolute perfection! They're a perfect side dish to any meal!
- 8 – 10 large carrots, peeled and sliced diagonally
- 2 – 3 tbsp olive oil
- 1/2 cup maple syrup
- 1/4 cup Dijon mustard
- 2 tsp apple cider vinegar
- 2 tsp herb de provence
- salt and pepper to taste
- pinch of cayenne pepper, optional
- Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
- Add the carrots to the sheet pan and drizzle with olive oil. Toss together.
- Roast the carrots for 10 minutes. Remove from the oven and pour as much or as little sauce as you want to all over the carrots. Toss them again making sure they’re all covered in sauce.
- Put them back in the oven and continue roasting for another 5 – 10 minutes. Roast for 5 minutes if you like a “crispier” carrot. Roast for 10 minutes if you want a more “tender” carrot.
- Serve alongside your main entree.