Dijon Roasted Carrots

This is one of those simple recipes that I can throw together on any night of the week without thinking about it. It is simple, delicious, and fairly quick to throw together.

I always have carrots on hand, and when I need a tasty side dish or need to use up some carrots, this is my go-to. They are flavorful, caramelised, and perfectly roasted.

Let’s get started.

INGREDIENTS:

4 – 6 large Carrots (you can cut these into sticks or coin-shaped)
3 Tbsp. Olive Oil
1 Tbsp. Dijon Mustard
1-2 Tsp. Honey
Salt and pepper – to taste
1/2 Tsp. Dried Thyme

DIRECTIONS:

1. Preheat the oven to 400* and line a sheet tray with a Silpat or parchment paper. Set aside.
2. Wash, peel ( if you want), and cut the ends off the carrots.
3. You can cut the carrots into stick shapes or into a coin shape. Place them on the sheet pan.
4. In a bowl, whisk together the oil, dijon mustard, honey, thyme, salt, and pepper until combined. Pour over the carrots and toss to coat well. Spread the carrots out evenly.
5. Place in the oven and bake for 20 minutes. Remove and toss. Place back in the oven and bake for another 15 to 20 minutes or until charred, roasted, and cooked through. You can check for doneness with a fork or toothpick. It should give no resistance when checked.
6. Remove and place in a serving dish. Sprinkle over a pinch of salt and serve.

• You can add more herbs to this if you want to kick up the flavor profile a bit. I also like to add cayenne pepper for a kick of heat, and rosemary for a more fragrant and earthy flavor. I often swap out the plain honey for hot honey.
• If you want to add more veggies, you can. I often add either broccoli, onions, bell pepper, or Brussels sprouts. You do you and add what you like, or just leave it as is with carrots.
• Enjoy!