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To make honey mustard roasted carrots, gather these key items: - 1 lb baby carrots (or regular carrots, peeled and cut) - 3 tablespoons honey - 2 tablespoons Dijon mustard - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) - Salt and black pepper, to taste - Fresh parsley, chopped (optional for garnish) You can easily adjust some ingredients. If you don’t have baby carrots, regular carrots work well. Just peel and cut them into sticks. For a vegan twist, swap honey for maple syrup. If you lack Dijon mustard, regular mustard can do the trick. Use dried thyme if you don't have fresh. Adjust salt and pepper based on your taste. When picking carrots, look for firm ones with vibrant color. The skin should be smooth and free of blemishes. Avoid carrots that feel soft or have dark spots. If you can, choose organic carrots for better flavor and fewer chemicals. Fresh carrots will taste sweeter and roast better. Start by preheating your oven to 425°F (220°C). This step ensures your carrots roast evenly. Next, take a baking sheet and line it with parchment paper. The paper helps with easy cleanup later. It also keeps the carrots from sticking to the pan. You want them to roast nicely, not get stuck. In a medium bowl, mix together 3 tablespoons of honey, 2 tablespoons of Dijon mustard, and 2 tablespoons of olive oil. Add 1 teaspoon of garlic powder and 1 teaspoon of fresh thyme leaves. If you use dried thyme, just use half of that. Now, add a pinch of salt and pepper. Whisk all these ingredients together until they form a smooth mix. This honey mustard marinade will give the carrots a sweet and tangy flavor. Next, take 1 pound of baby carrots and place them in the bowl with the marinade. Toss them gently so each carrot gets a good coat of that tasty mix. After that, spread the coated carrots out on the baking sheet. Make sure they are in a single layer. Leave some space between them. This space helps them roast and caramelize better. Now, pop the baking sheet in your preheated oven. Roast those carrots for about 25 to 30 minutes. Halfway through, flip the carrots using a spatula. This ensures even roasting. They are done when they are tender and have a nice caramelized look. Once you take them out, let the carrots cool for a minute. If you want, sprinkle some fresh chopped parsley on top for a colorful touch. To get that nice, golden-brown color on your carrots, spacing is key. Place the carrots on the baking sheet so they don’t touch. This allows hot air to circulate around each piece. The heat helps create a sweet, crispy crust. If you crowd them, they will steam instead of roast. Aim for even sizes for uniform cooking. Baby carrots work great, but if you use regular ones, cut them into similar sizes. While thyme adds a nice touch, feel free to explore other herbs. Fresh rosemary or dill can give a bright taste. You can also use parsley for a fresh finish. Mix and match to find your favorite combination. A sprinkle of fresh herbs after cooking brightens the dish and adds color. Experimenting with flavors makes cooking fun and unique. Cooking time can change based on carrot size. Baby carrots need about 25-30 minutes in the oven. If you choose larger carrots, cut them into sticks or rounds. Check for doneness by piercing them with a fork. If they are soft and tender, they are ready. If not, return them to the oven for a few more minutes. Keep an eye on them to avoid burning. {{image_4}} You can mix things up by adding other veggies. Try using parsnips, sweet potatoes, or bell peppers. Their flavors blend well with the honey mustard. Cut these veggies into similar sizes as the carrots. This helps them cook evenly. Toss them all in the same honey mustard marinade. Spread them out on the baking sheet together. They will roast beautifully, creating a colorful dish. If you want a vegan version, you can swap honey for maple syrup or agave nectar. Both options add sweetness without using animal products. The taste will be slightly different but just as yummy. Use the same amount as the honey called for in the recipe. This makes it easy to keep the same balance of flavors. Your roasted carrots will still shine with this simple change. If you like a little heat, add chili flakes to your marinade. Just a pinch can elevate your dish. Mix in about 1/4 teaspoon of chili flakes when you whisk the marinade. This adds a nice kick without overpowering the sweetness. Adjust the amount based on your heat preference. Spice can bring a new layer of flavor to your honey mustard roasted carrots. Give it a try for a fun twist! You can store honey mustard roasted carrots in the fridge. Place them in an airtight container. They stay fresh for up to four days. Make sure they cool down before sealing the container. This helps prevent moisture buildup and sogginess. Reheating leftovers is simple. You can use an oven or a microwave. For the oven, preheat it to 350°F (175°C). Spread the carrots on a baking sheet. Heat for about 10-15 minutes. This keeps them crisp. If using a microwave, place the carrots in a bowl. Heat in 30-second intervals until warm. Freezing is an option, but texture may change. Allow the carrots to cool completely first. Place them in a freezer-safe bag or container. Remove as much air as possible. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight. Reheat in the oven for the best taste. Yes, you can use regular carrots. Just peel them and cut them into sticks. This helps them roast evenly. Regular carrots may take a bit longer to cook, so check for tenderness. They should be soft and slightly caramelized when done. This recipe is already gluten-free if you use Dijon mustard that does not contain gluten. Most Dijon mustards are safe. Always check the label to be sure. You can also use honey and olive oil as they are gluten-free. Enjoy the flavors without worry! Honey mustard roasted carrots go great with many dishes. They pair well with grilled chicken or fish. You can serve them alongside roasted potatoes or a fresh salad. They also complement any holiday meal nicely. Get creative to find your favorite combination! This blog covers everything you need for honey mustard roasted carrots. We examined essential ingredients, made helpful substitutions, and offered tips for fresh carrots. I provided step-by-step instructions for roasting and shared tips for perfect caramelization. I also discussed delicious variations and how to store leftovers. In summary, these carrots are simple, tasty, and versatile. With a few tweaks, they can fit any meal. Enjoy your cooking adventure with these flavorful roasted carrots!

Honey Mustard Roasted Carrots

Discover the deliciousness of honey mustard roasted carrots! This simple recipe combines sweet honey, tangy Dijon mustard, and fresh thyme, making the perfect side dish for any meal. With just a few ingredients and easy steps, you can create a colorful and flavorful addition to your dinner table. Click through to explore the full recipe and bring this tasty dish to life in your kitchen!
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Ingredients
  

1 lb baby carrots (substitute with regular carrots, peeled and cut into sticks if preferred)

3 tablespoons honey

2 tablespoons Dijon mustard

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Begin by preheating your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper to make cleanup easy.

    In a medium mixing bowl, combine the honey, Dijon mustard, olive oil, garlic powder, fresh thyme (or dried if using), along with a pinch of salt and pepper. Whisk these ingredients together until they form a smooth and well-blended marinade.

      Introduce the baby carrots into the bowl, ensuring they are evenly spread out. Toss them gently in the honey mustard mixture until each carrot is thoroughly coated.

        Transfer the coated carrots onto the prepared baking sheet, spreading them out in a single layer. Make sure to leave space between the carrots to allow for optimal roasting and caramelization.

          Place the baking sheet in the preheated oven and roast the carrots for approximately 25-30 minutes. Halfway through the cooking time, use a spatula to flip the carrots for even roasting. They are done when they are tender and have developed a beautiful caramelized surface.

            After roasting, remove the baking sheet from the oven and let the carrots cool for a minute. If desired, sprinkle fresh chopped parsley over the top before serving to add a pop of color and freshness.

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4