A simple yet elegant side dish, these roasted rainbow carrots are dressed with a nutty browned‑butter sauce spiked by Dijon mustard, maple syrup, fresh herbs, and a bit of garlic. The sugars in the carrots caramelize in the oven, and the sauce gives them a rich, savory‑sweet finish.

Why You’ll Love This Recipe

I love this recipe because it transforms humble carrots into something special without a lot of fuss. The roasted carrots get a natural sweetness and tender texture, while the brown butter + mustard + maple sauce adds depth, a bit of tang, and warmth. It’s a perfect accompaniment to roast meats or a holiday meal, but simple enough for a weeknight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 bunch rainbow carrots

• 2 tablespoons butter

• 1 teaspoon fresh rosemary, chopped

• 1 teaspoon fresh chives, chopped

• ½ clove garlic, minced

• 1 tablespoon Dijon mustard

• 1 tablespoon maple syrup

• Olive oil, salt, and pepper (for roasting)

Directions

1. Preheat the oven to 400 °F (about 200 °C).

2. Scrub the carrots thoroughly to remove any dirt; pat dry. Remove the top stems, then slice each carrot in half lengthwise. (I often skip peeling, especially with organic carrots.)

3. Toss the carrots lightly in olive oil, salt, and pepper. Arrange them evenly (cut side down) on a baking sheet.

4. Roast for 30 minutes, flipping them once halfway through roasting.

5. While the carrots roast, prepare the sauce: In a small saucepan, melt the butter over medium‑low heat along with the chopped rosemary, chives, and garlic.

6. Continue to cook until the butter turns golden and small brown bits start to appear in the pan (this is the browning).

7. Remove the saucepan from heat and whisk in the Dijon mustard and maple syrup. If the sauce cools and thickens before the carrots are done, gently reheat it over low heat to loosen it.

8. When the carrots are done roasting, serve them warm and pass the sauce at the table (or drizzle it over).

Servings and timing

This recipe serves 4. Food52

• Prep time: about 10 minutes

• Roast time: 30 minutes

• Sauce time (while roasting): ~5–7 minutes

• Total: ~45 minutes

Variations

• No fresh herbs? You can skip the rosemary and chives — the maple‑Dijon sauce still carries flavor on its own. (The original notes that this is fine.) Food52

• Other root vegetables: Use the same method for parsnips, baby carrots, or even sweet potatoes (adjust roasting time).

• Vegan version: Use vegan butter or a plant‑based spread instead of butter.

• Extra heat: Add a pinch of red pepper flakes or a dash of cayenne to the sauce.

• Citrus twist: Add a squeeze of lemon juice or a bit of lemon zest into the sauce for brightness.

storage/reheating

I store leftover carrots and sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, I place the carrots on a sheet pan and warm them in a 350 °F (175 °C) oven for about 10 minutes (or until heated through). I gently rewarm the sauce on the stovetop over low heat, whisking to loosen any thickened parts before serving.

FAQs

How do I know when the brown butter is ready?

Watch for the butter to turn golden and for small brown specks (milk solids) to form at the bottom of the pan. Also, you’ll smell a nutty aroma. Be careful not to burn it — remove it from heat once you see those brown flecks.

Can I make this ahead of time?

You can roast the carrots ahead and reheat them, but I prefer to make the sauce just before serving so it’s smoother and more glossy.

What kind of maple syrup should I use?

I use pure maple syrup (not pancake syrup) so it brings genuine flavor and sweetness. Avoid flavored or blended syrups with additives.

Can I use regular (orange) carrots instead of rainbow carrots?

Absolutely. Rainbow carrots are primarily for visual appeal; the flavor is similar. The method works just as well with standard carrots.

How do I adapt this for more servings?

Simply scale up the ingredients proportionally (e.g. more carrots, butter, mustard, etc.). Use a larger baking sheet or two so the carrots roast rather than steam.

Conclusion

This Maple Dijon Roasted Carrots recipe is one of my favorites for turning a simple vegetable into something memorable. Between the caramelized roasting and the herby brown butter‑maple sauce, it strikes a lovely balance of sweet, savory, and aromatic. Whether for a cozy dinner or a festive gathering, this dish holds its own. Let me know if you’d like a printable recipe card or adjustments for dietary needs!