Maple Dijon Roasted Carrots
on the Grill
by Andrea Alden
Toss with sauce
- 20 carrots, about 2 lbs.
- 2 tbsp. roasted garlic oil
*or 1 clove garlic, minced and 2 tbsp. oil
- 2 tbsp. maple syrup
- 1 tbsp. grainy Dijon mustard
- ½ tbsp. Dijon mustard
- ½ tbsp. aka miso paste
- ½ tbsp. rice wine vinegar
- 2 tsp. soy sauce
- 1 tbsp. fresh thyme leaves
Preheat your grill to 400°F, prepare for indirect grilling.
Peel and scrub all of the carrots. Cut them to your desired length and thickness. Anything over ¾-inch thick, I recommend cutting in half.
In a bowl or measuring cup, whisk together the garlic oil, maple syrup, mustards, miso, vinegar, and soy. Toss the carrots with the sauce, then arrange them on a baking sheet in a single layer. Pour any remaining sauce over the carrots.
Bake over indirect heat for 40 minutes, or until the carrots are fork tender.
Sprinkle the carrots with thyme leaves and serve immediately.
Maple Dijon Roasted Carrots are one of those side dishes that quickly disappears at family dinners. The flavor is amazing, salty, sweet, and savory, all joining forces for your tasting pleasure. What is your family’s favorite side dish? Happy Grilling!