Roasted Carrots with Mustard Sauce
It's hard to contend with the simplicity and deliciousness of the humble roasted vegetable. This recipe for Roasted Carrots with Mustard Sauce certainly fits the bill. It can be dressed up for a fancy dinner party, or you can skip the sauce and serve them plain as a side dish for just about any weeknight meal! The high oven temperature of this recipe really brings out the natural sweetness of the carrots, but also gives you perfectly caramelized edges that are hard to resist.
These are especially good with my recipe for Red Wine Braised Pot Roast with Gravy and pair well with my recipe for Whole Roasted Chicken - Publican Style as well. Check out my other roasted veggie recipe with my Carolina Brussels Sprouts; this features roasted Brussels sprouts, crispy bacon, creamy goat cheese, and is drizzled with my recipe for Carolina White Barbecue Sauce.
Components and Ingredients
The best part about this recipe is that it's very simple and you likely already have most of the ingredients on hand. As mentioned above, the mustard sauce is totally optional (I do recommend it though, because it's really tasty!)
The Carrots
Simply trim the ends of the carrots, coat in some cooking oil, and sprinkle with salt and pepper, and you're basically done!
- Whole Carrots
- Kosher Salt
- Oil
- Lemon Zest - for garnish
Mustard Sauce
The creamy mustard sauce is the perfect way to take these roasted carrots to the next level. It's creamy, with just a bit of bite from two mustard varieties, and has a touch of sweetness.
- Mayonnaise
- Inglehoffer Stone Ground Mustard
- Dijon Mustard
- Tabasco
- Sugar
- Light Brown Sugar
- Kosher Salt
- Black Pepper
- Water
Instructions
As simple as the ingredients are, the instructions to prepare this quick and delicious side dish are almost just as easy!
Roasted Carrot Instructions
- Preheat the oven to 450°F
- Trim the tops off the carrots, split them in half, then toss them in a little bit of oil, and season generously with kosher salt and pepper.
- Drizzle some oil on a baking sheet, and spread the carrots evenly across it.
- Roast for 15 minutes, flip them, and cook for an additional 5 to 10 minutes until the carrots are soft and the edges begin to caramelize.
- Remove and allow to cool for 5 minutes.
Mustard Sauce Instructions
- While the carrots are roasting, add all of the mustard sauce ingredients to a medium-sized bowl.
- Mix the ingredients together until smooth.
Plating Instructions
- Plating the carrots is as simple as transferring them to a plate or serving dish, drizzling some mustard sauce on, garnishing with lemon zest and some minced carrot tops (or parsley), and sprinkling with some flaky salt to finish.
Hint: Finely mince the green parts of the carrot tops and use them as a garnish instead of parsley!
Top tip
The cooking method used in this recipe can be utilized for just about any hearty vegetable. Things like Brussel's sprouts, broccoli, potatoes, etc.
Storing and Reheating
These roasted carrots will keep in the fridge for 3 to 4 days. I like to keep the extra sauce and carrots separate to make reheating easier.
Reheat the carrots in a 400°F oven for 5 to 7 minutes until warmed through, and plate as before.
Looking for a main dish to serve with these Roasted Carrots with Mustard Sauce? Check out some of these recipes below!
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Roasted Carrots with Mustard Sauce?
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Recipe
Roasted Carrots with Mustard Sauce
Equipment
- Large Bowl
- Medium Mixing Bowl
Ingredients
Carrots and Garnish
- 1 Lb. Carrots Halved and Tops Trimmed
- 3 Tablespoons Oil
- ½ Teaspoon Diamond Crystal Kosher Salt Plus more to taste
- ¼ Teaspoon Cracked Black Pepper
- Lemon Zest For Garnish
- Carrot Greens Minced (Substitute Parsley) - For Garnish
- Flaky Salt For Garnish
Mustard Sauce
- ⅓ Cup Mayo
- 2 Tablespoons Inglehoffer Stone Ground Mustard
- ½ Teaspoon Dijon Mustard
- 2 Dashes Tabasco Hot Sauce Or other vinegar forward hot sauce
- ½ Teaspoon Sugar
- ½ Teaspoon Light Brown Sugar
- ¼ Teaspoon Diamond Crystal Kosher Salt
- ¼ Teaspoon Black Pepper
- 1 Teaspoon Water
Instructions
Roasted Carrots
- Preheat oven to 450°F
- Remove the tops from the carrots, and slice in half. In a large bowl, add oil and toss with kosher salt, and black pepper. Lightly oil a baking sheet, and place carrots cut side down. Roast for 15 minutes, flip and cook additional 5 to 10 min until the carrots are softened, and the edges are starting to caramelize.
- Remove from the oven and allow to cool for at least 5 minutes.
Mustard Sauce
- While the carrots are roasting, add the mayonnaise, stone ground mustard, Dijon mustard, tabasco, sugar, light brown sugar, kosher salt, black pepper, and water and combine until smooth. Rest for 2 to 3 minutes for the sugar to dissolve, then stir again to completely incorporate.
Assembly
- Add roasted carrots to a a plate or serving platter, and drizzle generously with mustard sauce. Garnish with fresh lemon zest, minced carrot greens (or parsley), and flaky sea salt.
So easy, the perfect side! LOVE the sauce.