Honey and Maple Baked Carrots
Carrots that are coated in a maple and honey butter rub are perfect for any weekday or holiday meal! These carrots are buttery, and crispy, with an amazing tang from the dijon mustard that elevates the flavour of this side dish.
Ingredients
- 1.5 pound carrots
- 2 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 tablespoon maple syrup
- 2 tablespoon honey
- 1 teaspoon dijon mustard
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon sea salt
- 1/2 teaspoon chilli flakes
Instructions
- Preheat oven to 400 degrees Fahrenheit. Wash and peel carrots.1.5 pound carrots
- Line a baking sheet with parchment paper. Slice the carrots vertically in half and place them on the baking sheet.
- In a microwave-safe bowl, melt the butter.2 tablespoon butter
- To the same bowl, add the oil, maple syrup, honey, dijon mustard, dried parsley flakes, salt, and chili flakes. Whisk together until combined.1 tablespoon extra virgin olive oil, 1 tablespoon maple syrup, 2 tablespoon honey, 1 teaspoon dijon mustard, 1/2 teaspoon dried parsley flakes, 1/4 teaspoon sea salt, 1/2 teaspoon chilli flakes
- Pour the mixture over the carrots and toss them together until all the carrots are coated.
- Spread the carrots out evenly on the baking sheet. Place the carrots into the oven for approximately 20-30 minutes or until the carrots are tender and browned. (Note: Timing may vary due to carrot size and oven temperatures)
- Once cooked remove from the oven immediately and enjoy!
Notes
- The baking time may increase if using larger sized carrots.
- Use a fork or knife to test if the carrots are tender and cooked.
- If the carrots are starting to brown in the oven and the carrots are raw, just cover the baking sheet with a foil paper to avoid burning the carrots.
- Store the carrots in an airtight container and refrigerate. The carrots will last between 2 to 4 days.