Easter will be upon us in just a few short weeks. Time to get ideas for Easter dinner. Maple Dijon Dill Roasted Carrots are a delicious, easy to prepare side dish that you will make again and again…..and not just for Easter.
Roasting any veggie brings out all of its natural flavors. Roasted carrots are no exception. Add two types of mustard…dijon for its smooth, sharp flavor and grainy for a touch of heat and depth of flavor. Maple syrup lends a natural sweetness to offset the mustard. Topped with fresh springtime dill makes a beautiful side to any meal.
One of the fun things about working at school is we get fun days once in a while. Right before Spring Break, we were treated to a Wellness Day. Activities surrounding you’re well being. Meditation, Healthy Eating, we could even get a massage.
Of course, I got the massage…who wouldn’t??
I also attended the Health Eating seminar. It was really a great, and after the class was over, I ask the presenter where she got the fresh produce she had on display, it was stunning. A bunch of tri-colored carrots had caught my eye, and I had not seen them locally. She told me where she had purchased them and said I could take them if I wished. I wished!!!
A recipe was already coming together in my mind as we were setting in the seminar. Tri-colored carrots with a shiny, mustardy glaze. I could see it in my mind’s eye.
If you can’t find tri-colored carrot plain carrots will be equally as pretty. This recipe can easily be adjusted for the number of servings you need.
Maple Dijon Dill Roasted Carrots were exactly as I envisioned. Pretty with the tri-colored carrots with a tangy and sweet glaze, sprinkled with a touch of fresh dill.
I love when a recipe comes together perfectly!
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Maple Dijon Dill Roasted Carrots
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roast
- Cuisine: American
Ingredients
1 pound carrots, peeled
2 tablespoons avocado oil
2 tablespoons maple syrup
1/2 tablespoon grainy mustard
1/2 tablespoon dijon mustard
1 tablespoon balsamic vinegar
1 shallot, peeled, sliced thin and separated into rings
1 tablespoon fresh dill, chopped, divided
Instructions
Preheat oven to 400* degrees
In a small bowl whisk together the avocado oil, maple syrup, both mustards, and balsamic vinegar until emulsified. Stir in 1/2 of the fresh dill.
Place carrots on a baking sheet sprayed with non-stick cooking spray.
Drizzle half of the maple mustard mixture over carrots and toss to coat. Sprinkle the shallot rings over carrots.
Place carrots in preheated oven and roast for 30 – 40 minutes depending on the size of the carrots (until carrots are tender and starting to turn golden brown). Turn carrots halfway during the cooking time.
To serve drizzle carrots with remaining maple mustard mixture and garnish with remaining dill.
