Betty's Maple Roasted Baby Carrots

Betty's Maple Roasted Baby Carrots Recipe

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Betty Bramanis


This is perfect for your Christmas, special occasion table or to serve when you have guests over. These carrots become sweet, sticky and delicious. Be sure to make this when carrots are small and sweet, the large ones can be woody and bitter. Recipe can be doubled and tripled with ease.


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8-10 as a side dish
10 Min
30 Min


  • ·
    2 pounds (1 kilo) small or baby carrots
  • ·
    2 tablespoon butter, melted
  • ·
    1/2 cup maple syrup
  • ·
    2 tablespoon dijon mustard (mild french mustard)
  • ·
    2 tablespoons sesame seeds, toasted

How to Make Betty's Maple Roasted Baby Carrots


  1. Pre heat oven to 400oF/200oC.
  2. Peel and chop the tops and bottoms of the carrots and slice in half length ways.
  3. Place carrots into a glass or ceramic baking tray. Combine the butter, mustard and maple syrup in a bowl. Pour over the carrots and turn them over so they are all coated.
  4. Bake for 15 minutes, turn each one over and bake for a further 15 minutes or until tender.
  5. While the carrots are baking, toast the sesame seeds on in a small fry pan over a medium heat, shaking the pan and stirring until they are lightly golden - watch them as they will go from golden to burnt fast.
  6. Sprinkle the carrots with the sesame seeds and serve.

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