If you’re looking for a veggie side dish that can steal the whole dinner show, these Maple Mustard Glazed Carrots with Whipped Ricotta are for you! The sweet & spiced glazed carrots get beautifully caramelized in the oven and then are served over a bed of creamy whipped ricotta. They taste impressive but are quite easy to make, with a handful of simple ingredients and just 35 minutes of your time!
I love being on veggie side dish duty for the holidays to prove to my friends and family that veggies can actually be crave-able! It’s all in the way you prepare them. And these maple mustard glazed carrots with whipped ricotta are here just in time for all your Christmas and holiday celebrations. Circle back once you’ve convinced all your people to be carrot lovers 😉
These carrots are roasted in a spiced maple mustard glaze that’s the perfect balance of sweet, savory and warming. Just before they’re done roasting, they are basted with even more of that glaze, and then served over a bed of creamy whipped ricotta. Although the recipe says that these serve 5…my husband and I have been known to devour them all in one sitting oops!
What I love most about these maple mustard glazed carrots is that the ingredient list is short and simple, yet they taste like something you’d order from a nice restaurant. They are certainly going to be a staple for us, both when hosting and just for weeknight dinners. Hope you love this delicious veggie side dish as much as we did!
Why You’ll Love these Maple Mustard Glazed Carrots with Whipped Ricotta
- They are the perfect easy veggie side dish for the holidays!
- The sweet & savory maple mustard glaze can turn anybody into a veggie lover.
- The tender carrots are served over a bed of whipped ricotta for the best bite!
- They’re made with a handful of simple ingredients and pantry staples.
- You just need 35 minutes to have these maple mustard glazed carrots on the table!
What You Need to Make these Creamy Lemon Dijon Green Beans
For the Maple Mustard Glazed Carrots:
- Carrots: First peel them, then cut them into thick slices on the bias (aka diagonally). This makes for a lot of surface area to let the maple mustard glaze soak into!
- Olive Oil: Or avocado oil.
- Maple Syrup: To sweeten things up and balance out the flavor of the mustard! Feel free to substitute honey if you prefer.
- Dijon Mustard: Grey Poupon is my favorite!
- Coriander, Paprika, Cinnamon, Kosher Salt & Black Pepper: This spice blend adds a warm, aromatic and slightly sweet touch to these maple mustard glazed carrots and I promise it’s so delicious!
For the Whipped Ricotta:
- Ricotta con Latte: I prefer this over traditional ricotta cheese because it’s smoother, creamier and richer. The brand that I use is called BelGioioso, which is found near the specialty cheeses like burrata and mascarpone. In a pinch, you can substitute normal ricotta cheese.
- Lemon Juice: To brighten things up a bit!
- Kosher Salt & Black Pepper: Season to taste.
How To Make these Maple Mustard Glazed Carrots with Whipped Ricotta
Mix together the Maple Mustard Glaze:
First, preheat your oven to 425F and line a baking sheet with parchment paper. Then, in a small bowl mix together the olive oil, maple syrup, dijon mustard and spices. Stir until combined.
Toss Carrots in Maple Mustard Glaze:
Next, add carrots to the prepared baking sheet and pour about half of the maple mustard sauce on top. Toss to coat, then spread out evenly on the baking sheet so that there’s no overlap.
Roast & Baste the Carrots:
Transfer baking sheet to the oven and let the carrots roast for about 25 minutes, flipping halfway. When there are 8-10 minutes left, use a pastry brush to baste the carrots with the remaining maple mustard sauce. Optionally, switch to broil for a few minutes at the end.
Prepare Whipped Ricotta:
Allow the carrots to cool down for a few minutes, while you prepare the whipped ricotta. Add the ricotta, lemon juice, kosher salt & black pepper to a small food processor and blend until smooth.
Plate & Enjoy:
Finally, spread out whipped ricotta on your serving dish, top with maple mustard glazed carrots and garnish with chopped dates & pecans. Enjoy!
Frequently Asked Questions:
- Can I prep this in advance? You can certainly prep some components of it ahead of time! Feel free to make the maple mustard glaze and the whipped ricotta and store them in an airtight container in the fridge. I recommend roasting the carrots right before serving.
- Can I use baby carrots instead of whole carrots? I have NOT tested these maple mustard glazed carrots with baby carrots and honestly, I wouldn’t recommend it. If you’re looking to save some time, you can also just skip peeling the carrots and instead wash them thoroughly.
- Can I make this dairy free? To make this recipe dairy free you can either skip the whipped ricotta entirely (the carrots are so delicious on their own) or substitute your favorite brand of vegan ricotta.
- Can I use honey instead of maple syrup? Yes, this is a 1-to-1 swap!
- Can I use whole grain mustard or yellow mustard instead of dijon? I recommend sticking to classic dijon mustard for this recipe.
How Should I Store Leftovers?
Leftover maple mustard glazed carrots can be stored in an airtight container in the fridge for 3-4 days. I think they taste just as delicious cold as they do hot, so I usually keep it all in one container, but if you’d prefer to re-heat the carrots, then store the whipped ricotta separately.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Side Dishes?
- Creamy Lemon Dijon Green Beans
- Hot Honey Brussels Sprouts with Bacon & Crispy Shallots
- Crispy Smashed Potatoes with Roasted Garlic Truffle Dip
- Quinoa Lentil Kale Salad
- Roasted Broccoli Salad with Cranberries
Maple Mustard Glazed Carrots with Whipped Ricotta
Equipment
- peeler
- small bowl
- spoon
- baking sheet
- parchment paper
- Pastry brush
- small food processor
Ingredients
For the Maple Mustard Glazed Carrots:
- 2 lbs carrots peeled & cut into thick slices on the bias (diagonal)
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1.5 tbsp dijon mustard
- ½ tsp coriander
- ½ tsp paprika
- ¼ tsp cinnamon
- kosher salt & black pepper to taste
For the Whipped Ricotta:
- 1 cup whole milk ricotta con latte *
- 1 tbsp lemon juice
- kosher salt & black pepper to taste
For Garnish:
- medjool dates pitted & chopped
- pecans chopped
Instructions
- First, preheat your oven to 425F and line a baking sheet with parchment paper. Then, in a small bowl mix together the olive oil, maple syrup, dijon mustard and spices. Stir until combined.2 tbsp olive oil, 2 tbsp maple syrup, 1.5 tbsp dijon mustard, ½ tsp coriander, ½ tsp paprika, ¼ tsp cinnamon, kosher salt & black pepper
- Add carrots to the prepared baking sheet and pour about half of the maple mustard sauce on top. Reserve the remaining sauce for later. Toss to coat, then spread out evenly on the baking sheet so that there's no overlap.2 lbs carrots
- Transfer baking sheet to the oven and let the carrots roast for about 25 minutes, flipping halfway. When there are 8-10 minutes left, use a pastry brush to baste the carrots with the remaining maple mustard sauce. Optionally, switch to broil for a few minutes at the end.
- Allow the carrots to cool down for a few minutes, while you prepare the whipped ricotta. Add the ricotta, lemon juice, kosher salt & black pepper to a small food processor and blend until smooth.1 cup whole milk ricotta con latte, 1 tbsp lemon juice, kosher salt & black pepper
- Spread out whipped ricotta on your serving dish, top with maple mustard glazed carrots and garnish with chopped dates & pecans. Enjoy!medjool dates, pecans
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.