Maple Dijon Roasted Carrots

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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

Maple Dijon Roasted Carrots

4.1 rating
23 reviews
PREP 10 mins
COOK 35 mins
TOTAL 45 mins
Yields 5-6

INGREDIENTS :

DIRECTIONS :

  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 ⅔ 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 ⅓ 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!

by

INGREDIENTS :

DIRECTIONS :

  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 ⅔ 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 ⅓ 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!

by


PaleOMG Maple Dijon Roasted Carrots

_____________

More Side Dishes For Your Liking!

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PaleOMG Curry Roasted Cauliflower & Fennel

Curry Roasted Cauliflower & Fennel

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Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

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I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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31 thoughts on “Maple Dijon Roasted Carrots”

  1. How do affiliate links work? I just started blogging, and I don’t really have the readership yet for that but I’m curious as to how you get set up with that and how you incorporate them into your website and posts. Which programs are the best that you’ve worked with?

  2. How do you create new, quality content every day? It’s a struggle to come up with material, let alone take a decent picture of it. If there are blogs out there that are already doing what you want to be doing, what makes people want to come to your blog?

  3. I planned a gym date last night while my husband so graciously offered to pass out candy the neighborhood kids specifically so I would avoid the shittiest of candy I bought (on purpose). BUT hormones won and I snacked on a piece or two…because halloween + that time of month = death. The rest of the shitty candy is going to his office.

  4. Check out Unreal brand, Target recently started selling it but whole foods sells the snack size too. They make copy cat M&Ms but they are GF, Non GMO, organic chocolate yumminess. And surprisingly my 9 yr old (who has autism-which means can be somewhat rigid) loves them! We used to buy Sundrops too but everyone in our area quit selling them and they are crazy expensive on Amazon. Just as an aside because this made me think of new products-have you seen parchment paper in sheets! Holy cow, genius. No edges that roll-crazy.

    I am super proud I only ate one MINI size (not even fun size) dark chocolate milky way last night-not even that good. And we had hundreds of kids-it is crazy town in our neighborhood. Love your podcasts, so glad you started doing them.

    1. Parchment paper in sheets?! Hooray! This comes a bit too late, as I blasted myself with almond flour due to rolled edges yesterday, but never again!

  5. Yay! I’m so excited for this podcast – because regardless of how you answer the questions, I just love how real you are with us, “A lot of people kept asking about BCAA’s.. I have no idea what that is. Here, I’m going to google it.” You’re my fav.

    Two things I would love to know about: I know you’ve sort of talked about this & how someone helped you remake your blog.. but do you know how you increased traffic? Or how SEO’s or whatever work? So when people search for things, your blog pops up. Also, ads – how did you decide/figure out adding ads to your site? Thank you so much!! LOVE that you’re doing a podcast now 🙂

  6. I am so excited you are doing a podcast about this! i was just thinking about how i need to listen to more about this particular subject.
    – What were the main things you were focused on while building your blog?
    – How much did you put aside for creating your own recipes?
    – Is there a template you recommend using when first starting? wordpress, blogspot?

    Also, I am sorry to hear about your recent loss. Hang in there…that is never easy.

  7. These look amazing – no surprises there. Enjoyed listening to your MACRO podcast this morning – I always feel like I’m driving into work chatting with a friend. We bragged on you in a recent blog – thought we’d share.

    PS – Soooo – about that middle school planner – if you still like paper planners – we got you 😉

  8. What is the one thing or things that in hindsight you thought, I wish I would’ve done more research about this or I should’ve thought that through a little better……

  9. Juli, I’m really enjoying your podcasts, and the commentary about Jackson’s antics while you’re recording. I particularly like how you emphasise that there is no one size fits all, whether exercise or nutrition related. One thing I’m interested in is whether you accept payment for some of the items/products you highlight on your blog. Your site is great,and any of the products you mentioned that I tried have been really good, so this isn’t a complaint I’m just curious given you have so many followers on IG. If you are paid to promote certain things, it would be interesting to know roughly what level of followers you needed to amass for your site to be interesting to companies. I am not setting up a blog or considering doing this, but the new IG advertising and certain high profile posters who are clearly paid made me wonder how you approach that aspect.

  10. Did you receive any business coaching? I noticed you made a distinct shift from a food blog to a health and wellness blog… this is a natural migration but I was wondering if you solicited advice from a source/person? I love how you have evolved and the expanded content is great!

  11. Thanks, these look excellent!

    Question for Podcast:
    What is your opinion on quantity over quality, when you’re new to blogging? Say i make a goal to post once a week, but I try out a recipe, or whatever i’m posting about, and its just pretty blahhh. Post it anyway? stick to you schedule? Or post only if you feel really proud of your content?

    Thanks

  12. Omg I have a million questions.

    At what point did you feel comfortable quitting your job? How did you know that was the right next step?

    How do you manage your time and stay motivated even on days where you don’t want to even log on to your blog?

    Did you have a vision from the beginning of what you wanted this to be? Or have you just rolled with the punches and ended up where you are?

    What’s the one thing that makes or breaks a full time blogger in your opinion? Like what sets you apart from the thousands that have tried and failed?

  13. So excited for this podcast! Here’s some q’s below:

    1) What do you wish you knew when you first started? Did you choose a crappy content host? Did you choose a prestyled blog format that you regretted? If you could list things you’d do differently.
    2)Why did you start blogging vs. why do you blog now? Did you start with the intent of making it a source of income, or did it evolve that way because you were so passionate and people started jumping on board?
    3)How do you deal with people from the real world reading or critiquing your content? I don’t want people from my “real life” reading my blog and being all judgy and giving their non asked for 2 cents. How do you deal with this?

    Thanks so much! Love your podcasts. And also thanks for being so real and talking about how things really are in life, rather then putting on a facade and pretending everything is perfect.

  14. What is a good website host if you don’t have a lot of money? How did you choose yours? I can’t want to spend a lot on hosting a website but don’t want it to be a bad host either. Thank you!

  15. Loving your podcasts, Juli! Especially how you show up in such an authentic, open way. I’m excited for Saturday’s episode. Wondering whether you could talk about sponsored posts and how that whole thing works? Thank you!

  16. I am computer illiterate, and this may be a dumb question, but I can’t for the life of me link my Instagram or Pinterest accounts to my blog, how did you do it? Thanks for the help!

  17. How do you make money with a blog? How many followers did you have before you could consider it a full time job? What have been your best sources of income (the ads, the sponsers, etc)?

  18. 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.

  19. 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.

  20. 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!!!

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