We had a total of 6 trick or treaters last night. Six. I even bought sh*tty candy then ended up eating some of the M&M’s myself. Luckily, I bought only snack packs which is very lucky since I’m getting close to that time of month when I hate everyone and everything. Except for any sort of chocolate in hands reach. M&M’s were my victim last night. Thank the lawd for fun size. Calling them fun sized is bullsh*t, though. I think I got 10 M&M’s from my fun sized pack. They should be called “Helping You Keep Your Shit Together – Sized.” Just Sayin’.

How was Halloween for you?! Last week I shared two Halloween-inspired recipes in hopes that you didn’t rummage through the candy basket too much. There are just far better, delicious choices out there that you can make on your own. And that aren’t that hard to make. Last night, as I dug through my 10 M&M fun sized bag, I kept thinking how the hell I could make my own M&M’s, but I just don’t think I’m THAT creative. I’ll keep thinking on it…for next Halloween.

Can you believe that it’s the first day of November already?! It really is crazy how fast time goes when you get older? Every week goes by so fast. And there is literally not enough time in the day. Ever. Every day nowadays is filled with cooking, fashion photos, videos, recording, emails, blog posts and then cleaning up my house from destroying it throughout the day. WHICH REMINDS ME….

This week I’m recording a podcast episode about how I became a full time blogger. I get all kinds of emails from people asking how I did it and they are interested in starting their own blog, so I wanted to share an episode all about it! And guess what? I even ordered a real microphone. To act like I know what the hell I’m doing! I absolutely don’t, but fake it til ya make it, amIrightoramIright!? So, what would YOU like to know about this topic, if anything? I honestly don’t know how helpful I can be but I’d love to try! If you’ve listened to my email, you’ve probably noticed how I suck at actually answering questions, but this week I’m writing down all the individual questions to make sure they all get covered. Trying to improve this podcast each week! So send me your questions about blogging in the comments below and I’ll try to answer them as best I can!

And when the HELL is it not going to be this dark at 7am?! I feel like it’s 5am and I can’t get food photos done until it’s light outside. COME ON DAYLIGHT SAVINGS TIME!

PaleOMG Maple Dijon Roasted Carrots

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Maple Dijon Roasted Carrots

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5 from 4 reviews

  • Yield: 5-6 1x




  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with aluminum foil. Place trimmed carrots on top. Whisk together maple syrup, dijonnaise, olive oil, salt and red pepper flakes. Pour 2/3 of the mixture on top of the carrots and toss to coat completely. Place in oven to bake for 35 minutes, tossing half way through to cook evenly on both sides.
  3. Once carrots are done cooking, heat up the 1/3 leftover mixture (I just heated mine up in the microwave for 30 seconds) then pour over the cooked carrots. Topped with a little extra salt, chives, and pistachios before serving!

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PaleOMG Maple Dijon Roasted Carrots


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  1. Monica says:

    there isn’t a huge difference in taste, but to me they’re slightly sweeter. i like them!

  2. JANNA says:

    Made these for Easter dinner! I will definitely make them again and again. I also just loved the sauce so much, that I want to just use it as a salad dressing. So yummy and beautiful! Thank you.

  3. Erica says:

    Can I use mustard in place of the dijonnaise?

    1. juli says:


  4. Megan says:

    Made this recipe over thanksgiving and making again tonight. It is deliciousssss. Kudos!

    1. juli says:

      awesome!! glad you liked it, megan!

  5. Joe says:

    Hello Juli

    This recipe was a hit at our community garden Saturday! We do a quarterly cooking class, each featuring a single vegetable in season. For this fall we chose carrots. I was searching for images for the email publicizing the event, and came across your beautiful picture. I couldn’t help but click on the website and find the recipe. It is such a simple, beautiful dish.

    I wanted to make it vegan because we have a lot of different dietary types in our garden. Instead of Dijonaise, I used 1/4 cup olive oil and 2 Tbs. mustard. We baked it in our wood-fired Earth Oven.

    Thank you for this inspiration! The other dishes we featured were Richard Olney’s savory carrot pudding, a carrot-apple-curry soup, and a Thai carrot slaw. They were all delicious, but more people said they would make your carrot dish for Christmas than all the others. I gave you and yoiur site credit, of course.

    Trader Joe’s has rainbow carrots in 2-lb. bags. Perfect.

  6. Hannah says:

    Absolutely delicious! I had to go the 1/4 c olive oil + 2 tsp dijon mustard route that someone else suggested (No Dijonaise). I brought these to a family function and received several compliments. My husband (not a big fan of cooked carrots) enjoyed them as well. I did add a bit of onion and garlic powder. Thanks, Juli for a simple and delicious recipe!!!

    1. juli says:

      so glad you liked it Hannah!

  7. Desiree says:

    Tenth I Time making. Perfect holiday staple