Maple Dijon Roasted Carrots with Goat Cheese and Walnuts

Overhead view of maple dijon roasted carrots with goat cheese, walnuts and thyme on a white plate.

Maple dijon roasted carrots with goat cheese, walnuts and thyme are a healthy and delicious side dish full of flavor! They look elegant on your Thanksgiving table and are just as perfect for everyday dinners. (vegetarian, gluten-free)


  • 2 lb carrots (about 10 medium), washed and scrubbed
  • 2 tbsp maple syrup
  • 1 tbsp dijon mustard
  • 1 tbsp olive oil
  • 1/4 cup walnut pieces
  • Pinch coarse sea salt
  • Fresh cracked black pepper
  • 2 oz goat cheese, crumbled
  • 5-6 sprigs fresh thyme, leaves removed


  1. Preheat oven to 400° F. Line a baking sheet with parchment or a silicone baking mat. You can also use a lightly greased roasting dish.
  2. In a small bowl, mix together maple syrup, dijon and oil. Brush or toss carrots evenly with mixture.
  3. Place carrots onto baking sheet or roasting dish, leaving room in between so that they roast evenly.
  4. Roast 30-45 minutes, until they reach desired softness, turning carrots every 15 minutes.
  5. During last 10 minutes of roasting carrots, place walnuts on a small baking sheet or foil boat and toast in the oven until fragrant, watching carefully so they don't burn.
  6. Remove carrots from oven and place on serving platter.
  7. Sprinkle carrots with salt and pepper to taste, and then top with crumbled goat cheese, toasted walnuts and thyme. Serve immediately.


  • Make sure carrots have plenty of room between them so that they roast, not steam. This will give you a better caramelization and flavor on the carrots.
  • Parchment paper or a silicone baking mat place on a baking sheet makes cleanup much easier.
  • You can toast the walnuts on the stove by heating in a small skillet, tossing occasionally, until golden, about 5-10 minutes.
  • Try spicy brown mustard if you don't have dijon. You can also use finely chopped sage or rosemary instead of thyme.

Keywords: maple dijon roasted carrots, roasted carrots with thyme and goat cheese