Maple Roasted Carrots

Oh friends, I’ve got a good one for you this week!!

I made the YUMMIEST {Maple Roasted Carrots} a few nights ago, and for those of you who are friends with me on FB, I teased a video of them!!

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So here I am, sharing all this goodness with you all, I told you I loved you!! 😉

This recipe is a take on one I found from the AMAZING Julie, over at PaleOMG .

Her recipe called for a bit too much mustard for my liking, I don’t even like saying that word, so this is my take on her recipe.

It is very simple with 6 ingredients, and I promise you will LOVE this, even if you hate mustard as much as I do, which is highly unlikely!! 😉



Apparently I am a Whole Foods SNOB, no need to shop there if you don’t want to, but I do encourage you all to use organic whenever and wherever possible! ( You are what you eat! ❤ )


Line a sheet with tinfoil, you will thank me later, and preheat that oven to 350 degrees. Line sheet with those pretty carrots, I like the ones with the greens still on top. Mix together your sauce ingredients, and drizzle over the top.


Bake at 350 for 30-45 minutes, until a little wilted and fork tender. Place on a nice dish, to impress your family, and pour remaining sauce onto carrots. Serve immediately and try not to eat them all in one sitting.



* 1 pound of carrots, green tops on, chop off with scissors, washed but not peeled

*1/4 cup pure Maple Syrup

*1 TBS Dijon Mustard

*1 TBS avocado or coconut oil, if using CO, melt first

*1/2 tsp dried thyme or rosemary

*1 tsp sea salt


  1. Preheat oven to 350 degrees & line a baking sheet with tin foil
  2. Line with the carrots
  3. Mix together all other ingredients
  4. Drizzle mixture on top of carrots
  5. Bake for 30-45 minutes until slightly wilted, and fork tender
  6. Serve immediately

I can’t wait to hear what you all think, and let me know if you have questions in the comments section below!




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