A simple and elegant side dish that's perfect for holidays, Sundays, or any time in between. With tangy and sweet carrots in every bite, your meal is sure to feel complete.
Preheat the oven to 425 degrees F. Line a baking sheet with foil. Set aside.
In a large mixing bowl, toss together the rainbow baby carrots with olive oil, thyme, salt, and pepper.
Lay the carrots in an even layer on the baking sheet. Bake for 25-30 minutes until a fork can pierce through them.
In a small saucepan, melt together the butter, maple syrup, and dijon mustard until dissolved.
Place the carrots into a mixing bowl and toss with the maple syrup mixture.
Serve warm.
Notes
Thyme Options: You can use fresh or dried thyme, but if using dried, use half the amount due to its stronger flavor.Carrot Size: Baby carrots can vary in size; slice larger ones in half lengthwise for even baking.Make Ahead: Bake the carrots in advance, but save the glaze for serving time.Reheating: Warm the carrots in the oven, then toss in the glaze before serving.Storage: Leftovers can be stored in an airtight container in the fridge for 3-5 days.