These Roasted Carrots with Maple Aioli are such a fun and unique addition to your dinner, or even holiday table. Baby rainbow carrots roast until caramelized and tender, then get drizzled with a warm maple mustard aioli that’s sweet, tangy, and super flavorful.
It’s an easy, vegetarian side dish that looks beautiful, pairs well with just about any holiday menu, and gives you something different from the usual potatoes or casseroles.
Why You Will Love This Roasted Carrots Recipe
- Unique Thanksgiving Side Dish: These roasted carrots with maple aioli are a fresh idea that stands out next to all the traditional favorites at Thanksgiving.
- Simple Ingredients: Just carrots, pantry staples, and a quick homemade sauce make up this amazing side dish.
- Sweet + Savory Flavor: The warm maple mustard aioli adds the perfect balance to the roasted carrots.
- Easy to Prep: Baby rainbow carrots cook quickly, and caramelize beautifully.
- Perfect Texture: These roasted carrots are tender in the center with caramelized edges that hold the sauce well.
Ingredient Substitutions
- Baby Rainbow Carrots: Regular baby carrots work, or peel carrots and cut into fry-like shape.
- Maple Syrup: Honey can be swapped for a similar sweetness.
- Grainy Mustard: Use Dijon as an alternative.
- Paprika: Substitute with sweet paprika or cayenne.
- Mayo: Greek yogurt can replace mayo for a lighter sauce.
- Fresh Thyme: Substitute with fresh parsley.
How to Prepare Roasted Carrots with Maple Aioli
- Preheat oven to 425°F (218°C).
- Cut the baby carrots in half, leaving the smaller ones whole.
- Place the carrots into a large bowl. Drizzle with olive oil, salt, pepper, garlic powder, and paprika. Toss to fully coat.
- Arrange the carrots in a single layer on a baking sheet.
- Roast for 25–30 minutes, flipping halfway, until the edges are caramelized and the centers are fork-tender.
- While the carrots are roasting, create the maple aioli. In a small, pourable bowl or container, whisk together the mayonnaise, grainy mustard, maple syrup, lemon juice, salt, and pepper.
- Transfer the hot, roasted carrots to a serving dish.
- Warm the sauce in the microwave for 10–15 seconds so it becomes smooth and pourable.
- Drizzle the warm maple mustard aioli all over the top.
- Add cracked black pepper and/or fresh thyme, before serving.
How to Serve and Store
- Serve these roasted carrots with maple aioli warm, with extra sauce drizzled on top.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the air fryer at 375°F for 3–4 minutes, or in the oven at 400°F for 6–8 minutes.
- If making ahead, roast the carrots and store the sauce separately, then warm and drizzle before serving.
Frequently Asked Questions
- What can I serve these roasted carrots with? These carrots pair well with turkey, pork tenderloin, roasted chicken, ham, or a rich beef roast. They make for a great side dish for your Thanksgiving Dinner.
- Can I add more sweetness or spice? Yes, just add extra maple syrup for more sweetness, or a pinch of cayenne for heat.
- Can I substitute the carrots with another vegetable? Absolutely! This roasted carrots with maple aioli recipe also works great with parsnips, sweet potatoes cut into wedges, or even roasted cauliflower florets.
- What can I do with leftover sauce? Use leftover maple aioli as a dip served on the side, drizzle it over other roasted vegetables, or spoon it on top of salmon, fish, or even chicken for extra flavor.
More Side Dish Recipes to Love
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Roasted Carrots with Maple Aioli
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
These Roasted Carrots with Maple Aioli are such a fun and unique addition to your dinner, or holiday table. Baby carrots roast until caramelized and tender, then get drizzled with a warm maple mustard aioli that’s sweet, tangy, and super flavorful.
Ingredients
- 2 pounds baby carrots, cut in half
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- cracked black pepper, for garnish
- 1 teaspoon fresh thyme leaves, for garnish
For the Maple Mustard Aioli
- 1/2 cup mayonnaise
- 1 tablespoon grainy mustard
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
- Pinch of salt and pepper
Instructions
- Preheat oven to 425°F (218°C).
- Cut the baby carrots in half, leaving the smaller ones whole.
- Place the carrots into a large bowl. Drizzle with olive oil, salt, pepper, garlic powder, and paprika. Toss to fully coat.
- Arrange the carrots in a single layer on a baking sheet.
- Roast for 25–30 minutes, flipping halfway, until the edges are caramelized and the centers are fork-tender.
- While the carrots are roasting, create the maple aioli. In a small, pourable bowl or container, whisk together the mayonnaise, grainy mustard, maple syrup, lemon juice, salt, and pepper.
- Transfer the hot roasted carrots to a serving dish.
- Warm the sauce in the microwave for 10–15 seconds so it becomes smooth and pourable.
- Drizzle the warm maple mustard aioli all over the top.
- Add cracked black pepper and/or fresh thyme, before serving.
- ENJOY!
Notes
- Cut the baby rainbow carrots in half for even roasting and better caramelization.
- Warm the aioli for just a few seconds so it drizzles smoothly over the hot carrots.
- Use honey instead of maple syrup if you want a thicker, richer glaze.
- Add a pinch of cayenne or chili flakes for a sweet-heat variation.
- Great make-ahead option: roast carrots ahead, warm the sauce, and drizzle before serving.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Dinner
- Method: Easy
- Cuisine: Vegetarian
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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