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whole roasted carrots

maple dijon roasted carrots

5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Appetizer, Side Dish
Servings 6 servings


  • 1 lb carrots
  • 3 tbsp olive oil
  • 2 tbsp maple syrup
  • 2 tsp dijon mustard
  • 1 tsp garlic
  • 1 tsp fresh rosemary optional
  • salt and pepper
  • 1/4 cup pomegranate
  • 2 tbsp pinenuts


  • Preheat the oven to 425. Wash and/or peel carrots.
  • In a small bowl combine olive oil, maple syrup, dijon mustard, garlic, and fresh rosemary. Whisk until well combined. Pour the marinade over the carrots and toss to combine.
  • Transfer to a baking sheet lined with tin foil. Roast in the oven for 30-40 minutes (depending on the size of your carrots -- if they are very small or you cut them in pieces, start checking them at 20 minutes) until the carrots are fully roasted and fork easily.
  • Transfer to a plate and top with pomegranate and pine nuts. Enjoy while warm!