Description
A simple yet elegant side dish of roasted rainbow carrots drizzled with a nutty brown butter sauce flavored with Dijon mustard, maple syrup, garlic, and fresh herbs. The carrots caramelize beautifully in the oven for a sweet-savory finish that pairs well with holiday meals or everyday dinners.
Ingredients
- 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, for roasting
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400 °F (200 °C).
- Scrub and dry the carrots. Trim stems and slice each carrot in half lengthwise (peeling optional).
- Toss carrots with olive oil, salt, and pepper. Arrange cut side down on a baking sheet.
- Roast for 30 minutes, flipping once halfway through.
- While carrots roast, melt butter in a small saucepan over medium-low heat with rosemary, chives, and garlic.
- Cook until butter turns golden and brown specks appear, then remove from heat.
- Whisk in Dijon mustard and maple syrup. Rewarm gently if needed before serving.
- Serve carrots warm with sauce drizzled on top or passed at the table.
Notes
- No fresh herbs? Skip rosemary and chives—the sauce still tastes great.
- Swap in parsnips, sweet potatoes, or baby carrots (adjust roasting time).
- Make it vegan by using plant-based butter.
- Add heat with red pepper flakes or cayenne.
- Brighten flavor with lemon juice or zest.
- Store leftovers separately in the fridge for up to 3 days; reheat in oven and rewarm sauce gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 160
- Sugar: 7g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 15mg
