maple dijon roasted carrots

last updated on October 29, 2026

For day 7 of my “12 Days of Thanksgiving Recipes,” we are making maple dijon roasted carrots! These carrots are coated in a creamy maple dijon sauce, then roasted to perfection, all topped with pomegranate, pine nuts, and rosemary.

Every Thanksgiving meal needs a few vegetables on the table. If you need a salad recipe, I highly recommend my butternut squash, kale, and farro salad or my pear, apple, and celery salad! Along with a salad, you’ll definitely need these at your table as well. They are tangy, flavorful, and beautiful.

ingredients needed for these maple dijon roasted carrots

• carrots
• olive oil
• maple syrup
• dijon mustard
• garlic
• rosemary
• salt and pepper
• pomegranate
• pine nuts

washing vs. peeling carrots

You can either wash or peel (or both, haha) these carrots before adding the sauce. Peeling is a quick and easy way to ensure the carrots are clean and ready to go. However, if you want the carrots to have a more rustic look (like mine do in these pictures), don’t peel them! Just really thoroughly wash them, making sure all the dirt is off. Then, when they roast, they’ll still have that rustic look from not being peeled!

how long to roast carrots

The time it will take for these carrots to roast depends entirely on their size. If your carrots are about an inch wide (at the top), they will take about 30-40 minutes to roast. If they are smaller, check them after 20 minutes, and then every 5 minutes until they’re fully roasted.

When I’m short on time, I chop the carrots before roasting them, which is a great way to save cooking time. After you wash or peel the carrots, cut them into 1-2-inch pieces, then proceed with the recipe. This will reduce the cooking time and may be easier to serve to a large crowd.

other recipes from my 12 days of thanksgiving recipes

• turkey cranberry sliders
• butternut squash, kale, and farro salad
• apple cider donuts
• apple, cheese, and hot honey pull apart bread
• pear, apple, and celery salad
• pumpkin stuffed french toast

maple dijon roasted carrots

5 from 3 votes

[category] Appetizer, Side Dish

[published] November 16, 2021

[PREP] 5 minutes mins

[COOK] 30 minutes mins

[TOTAL] 35 minutes mins

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Ingredients

• 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

Instructions

1. Preheat the oven to 425. Wash and/or peel carrots.
2. 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.
3. 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.
4. Transfer to a plate and top with pomegranate and pine nuts. Enjoy while warm!