candied carrots to die for

The humble carrot becomes a rock star when you turn it into candy! A little maple syrup and dijon mustard and you have a vegetable dish that even your kids will be lining up for.

I love the autumn. Cozy sweaters, apple picking, crisp clear days and hearty appetites! It’s a beautiful time of the year to stroll around the garden to see what treasures are still hanging around.

I’ll leave these poppy seed heads to burst in the garden so I’ll have new flowers next year.

Wind flowers are the perfect for our windy hill.

These hydrangeas will be cut and brought inside to dry for a fall flower arrangement.

It’s hard to believe that this massive eight foot high annual started out this summer two inches high.

This rose just won’t quit. All my other roses have gone to sleep but this little darlin’ is non-stop blooms. I love it! This really is what this rose looks like – cross my heart!

Candied Carrots – barely adapted from Gwyneth Paltrow’s my father’s daughter
Serves 4
Preheat 425*F

4 large carrots, peeled and quartered
2 tablespoons maple syrup
2 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
2 teaspoons fresh thyme leaves
½ teaspoon sea slat
½ teaspoon freshly ground pepper

In a medium bowl, mix maple syrup, Dijon mustard, olive oil, salt and pepper
Add carrots and coat well
Place carrots on a parchment lined baking sheet
Bake 25 minutes or until fork tender

THE LOVE: Use the freshest carrots you can find.

printable recipe

one year ago: Greece

two years ago: highbush cranberry jelly

Thanks for reading.

  • Amanda Cullen

    Such beautiful photos – you are so talented! I happen to have some heirloom carrots and will try this recipe out tonight. Thank you 🙂

    • I hope you enjoy them as much as we did. It saya “serves 4” but Ralph and I ate them all!

  • Yummy & great pix as always Michele!

    I’ve also nominated you for the Very Inspiring Blogger Award. To accept your award please visit my site for the rules at: http://sweetbakedlife.com/2013/09/21/honored-very-inspiring-blogger-award/

  • Just added carrots to the grocery list. Making these for sure. (I’m assuming sea “slat” is sea “salt” haha! ) Thank you for the wonderful recipe. 🙂

    • Yikes! Yes here in New Brunswick we call salt – slat…lol

  • your flowers are beautiful – and so are the carrots. these are my type of chips (more than the spud kind!)

    • It’s been a spectacular growing season due to all the rain. My flowers don’t want winter to come! As far as the carrots go you can use any type of root vegetable with this recipe – deadly!

  • Cindy McCallum

    Since my husband put the carrots in with the potatoes and roast lamb tonight, I tried the recipe with cubed butternut squash. Delicious roasted in the oven!

    • I think that sauce would be delicious on any roasted root veg. So glad you liked it! Perfect with lamb too!!

  • These look great. I typically have a bit of a hard time using up all the carrots I get in my CSA, they either end up in soup, or like this, roasted! I love them this way and can eat them like candy.

    • Another thing you could do with too many carrots is roast them, puree them then stick them in the freezer until you want to make a soup.