Sweet and tender roasted young carrots tossed in a sweet and tangy maple dijon glaze. Perfect side dish for Easter Sunday dinner.
On my Instagram page the other day I mentioned that the street in our neighborhood does an Easter egg hunt and thought I’d elaborate a little bit more on what that is all about. I live at the end of a circle and there are 10 homes on our street. For the past 6-7 years we have had a street Easter egg hunt.
I got the idea from my husbands neighborhood. When he was a young boy his street would do the same thing. It continued for years after the kids were grown and started bringing the grandkids to the hunt each year. They stopped doing it a couple of years ago in his neighborhood but I hope that our street continues it for years to come and that our children will all bring back their children when we are all old grandparents.
The way it works is we take a count on how many children will be attending the hunt that year and then each house puts out that many treats on their lawn. People put different things out like candy, eggs, bubbles,chalk, whatever they want. It is fun to see what everyone comes up with and the kids love it. We meet at a set time at the end of the circle and take a group photo of the kids every year. This has been fun to compare the photos year after year. We run over the rules of the hunt and let them loose. They go from house to house and get 1 thing from each house. It really is the best hunt ever. They get to visit with friends and come out with some good loot. Afterwards we get together for a pot luck at my house.
We usually just do something simple like hotdogs and hamburgers since it’s during lunchtime. If we were doing something a little nicer at dinnertime I would totally bring these roasted carrots because the carrots are just nice to have during Easter for some reason. So I will wait to make these for Sunday Easter dinner at my parent’s house.
They are so easy to make, you just mix together the ingredients for the glaze, pour half of it on the carrots, roast the carrots and then toss them in the remainder of the glaze and enjoy. Be sure to purchase some baby young carrots because they are sweeter and smaller and roast much faster. I found mine at Harmon’s.
I hope you enjoy these carrots and maybe get inspired to throw your street a little egg hunt. We sure have enjoyed the memories together year after year. I really have found that the only way to get out and meet your neighbors and become friends is to do just that. Get out, meet them and talk. Give it a try, it is worth it.
And don’t forget to pin this recipe for later.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
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- 2 pounds young carrots you want them with the leaves/stem still on and thin so they roast quickly.
- 2 tablespoons oil
- 2 tablespoons maple syrup
- 1/2 tablespoon grainy mustard
- 1/2 tablespoon dijon mustard
- 1/2 tablespoon rice vinegar
- 2 teaspoons soy sauce
- 1 clove garlic grated
Ingredients
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- Heat oven to 400 degrees F. Toss the carrots in half of the mixture of the oil, maple syrup, mustards, vinegar, soy sauce and garlic, arrange in a single layer on a baking sheet and bake until tender and lightly golden brown, about 20-30 minutes, turning half way through, before tossing them in the remaining glaze and serving.
If you don't have rice vinegar you can use lemon or lime juice and they are just as delicious.
In the instructions you write miso but I don’t see how much miso to put in. And is it miso powder or miso paste?
Hello! I’m sorry, I removed miso from He ingredients because it it often hard to find. I will correct the recipe.
Thanks