Country-Dijon Roasted Carrots

Sometimes beautiful food is tough to make. These roasted carrots buck that rule: all you need is three ingredients and an oven and you’re good to go.

Country-Dijon Roasted Carrots

  • Servings: 2-3
  • Time: 30 mins
  • Difficulty: Easy
  • Print

Vibrant orange carrots roasted with country mustard make the perfect side dish.

These carrots are one of my favorite go-to roasted veggie recipes.  They’re so simple (you only need three ingredients), and they have such amazing flavor.  Carrots are very sweet and that sugary flavor is really released when you cook them, so the addition of the whole grain Dijon mustard cuts through them nicely and creates such a nice balance of flavor.  I love to serve these with the stems on.  If you’re having a dinner party and want an easy side dish that’s guaranteed to please pretty much anyone, try these!


One bunch carrots with stems on

2 tsp whole grain country Dijon mustard (I like Grey Poupon)

2 tbsp olive oil


*this recipe is for a bunch of 10 carrots.  If you have more, adjust accordingly.

*Preheat oven to 400 degrees.

Cut the longer stems off the carrots so the stems are about an inch or two long.  Toss the carrots with the Dijon mustard and olive oil and arrange on baking sheet.  Bake for 25-30 minutes, or until a fork can pierce the fattest part of the carrot without resistance, turning halfway through cooking process.

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