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For the last couple of years before he passed away, my dad was paralyzed from the waist down and almost entirely bedridden. We all knew his time was limited, so we started doing Sunday dinners with him every week.
At the time, my now sister-in-law was fully vegan, so it became a fun project for me to find really tasty dishes that not only could she eat, but that the entire family would enjoy.
Although she’s no longer vegan, there’s one dish that not only has she requested over and over again, but now my entire extended family is addicted to it… and that is these carrots.
They’re sweet and savory, caramelized and oh so addictively good. And I’m not exaggerating at all when I say that when the entire family gets together, I can make 20 lbs of carrots and they’ll all disappear.
Maple Dijon Roasted Carrots
slightly adapted from Closet Cooking
- 10 pounds carrots, well scrubbed or peeled
- 1 1/4 cup oil
- 1 1/4 cup maple syrup
- 5 tbsp grainy mustard
- 5 tbsp dijon mustard
- 5 tbsp white miso paste
- 5 tbsp rice vinegar
- 7 tbsp soy sauce
- 10 small cloves garlic, grated
- Toss the carrots in half of the mixture of the oil, maple syrup, mustards, miso, vinegar, soy sauce and garlic, arrange in a single layer on a baking sheet and bake in a preheated 400F/200C oven until tender and lightly golden brown, about 20-30 minutes, turning half way through, before tossing them in the remaining glaze and serving.
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