Here’s the thing: carrots are criminally underrated. Especially when you consider recipes like maple dijon carrots with Boursin. ESPECIALLY when it comes to holiday side dishes. I know we love potatoes, but let’s love carrots more, ok!!!
Enter: these Maple Dijon Carrots with Garlic & Chive Boursin. They’re sweet, savory, tangy, creamy, and completely unbothered by your mashed potatoes trying to share the spotlight.
This recipe takes your standard roasted carrots and gives them a glossy, grown-up makeover (that’s very easy to execute, might I add.) We’re talking a Dijon-forward glaze (because flavor should have personality), a drizzle of maple syrup for warmth and depth, and a final landing on a dreamy pillow of Garlic & Chive Boursin. The cheese melts just slightly under the heat of the carrots, turning into a garlicky, herby sauce situation that’ll have everyone at the table doing that polite-but-not-really second serving thing.
It’s also wildly easy. Everything happens on one sheet pan, and while the carrots roast, you whisk together the glaze—no stovetop reduction, no complicated steps, no extra dishes. You can even make most of it ahead if you’re planning a dinner party or holiday spread. The only real challenge? Not eating half the batch straight off the pan before it ever hits the Boursin.
Why you’ll love this recipe
- That maple-Dijon combo hits every note: sweet, tangy, and a little punchy.
- The Boursin does the heavy lifting for flavor—no need to make a complicated sauce.
- It’s stunning enough for holidays but easy enough for weeknights.
- One sheet pan = minimal cleanup, maximal reward.
Substitutions and swaps
- Carrots: Try rainbow carrots or parsnips for color and variety.
- Maple syrup: Honey works, but it’ll be a bit less earthy.
- Dijon: Whole grain mustard adds texture and a rustic vibe.
- Boursin: Any herbed goat cheese, or even a whipped cream cheese with chives, works in a pinch.
- Oil: Use butter or ghee for extra richness if you’re feeling indulgent.
Tips that matter
- Slice your carrots evenly on a bias so they roast at the same rate.
- Don’t crowd the pan—steam kills caramelization.
- Keep an eye on the garlic; it goes from golden to burnt fast.
- Let the carrots cool slightly before adding the glaze so it clings beautifully instead of slipping off.
What to serve this with
Roast chicken, pork tenderloin, or salmon love these carrots. For a vegetarian spread, pair with lentil salad or a mushroom risotto. Bonus points if there’s crusty bread to swipe through that cheesy carrot sauce.
When should I make this
Ideal for Thanksgiving, Easter, or any cozy dinner where you want an “I actually cooked” moment without the drama. Also perfect for date night at home—paired with wine and no shoes.
Wine pairings / cocktail suggestions
- Wine: A Chardonnay with a little oak or a light Pinot Noir.
- Cocktail: A maple whiskey sour or a gin spritz with lemon and thyme.
Make ahead, storage & reheating
- Roast carrots up to 1 day ahead and store covered in the fridge.
- Reheat in the oven at 350°F for 5–10 minutes before tossing with glaze.
- Microwave the Boursin for 30 seconds just before serving.
- Store leftovers up to 3 days—warm gently so the glaze doesn’t dry out.
Common mistakes & how to avoid them
- Overcrowding the pan: Leads to steamed, soggy carrots. Give them space!
- Skipping the toss: That mid-roast stir makes sure everyone gets evenly caramelized.
- Adding glaze too early: The sugars can burn in the oven; glaze post-roast.
- Forgetting to taste your glaze: Every maple syrup is different—adjust to your sweetness comfort zone.
Maple Dijon Carrots with Garlic & Chive Boursin
Ingredients
For the roasted carrots:
- 2 lb carrots washed, scrubbed, and sliced on a bias (peel if you like)
- 4 cloves garlic sliced
- 1 large or 2 small shallots thinly sliced
- 5 –6 sprigs fresh thyme
- 2 tbsp avocado or olive oil
- Salt and pepper to taste
- For the Maple Dijon Glaze:
- 3 tbsp Dijon mustard
- 2 tbsp maple syrup
- 1 tbsp white wine vinegar
For the Garlic & Chive Boursin and garnish:
- 1 pack 5.2 oz / 150g Garlic & Chive Boursin
- Fresh thyme leaves for garnish
Directions
- Preheat oven to 400°F (200°C).
- On a sheet pan, toss carrots, garlic, shallots, and thyme with oil, salt, and pepper. Spread in a single layer.
- Roast 25–30 minutes, stirring halfway, until tender and caramelized. Reduce heat to 375°F if garlic browns too quickly.
- While carrots roast, whisk Dijon, maple syrup, and white wine vinegar in a small bowl. Taste and adjust sweetness.
- Let roasted carrots cool 5–10 minutes, then toss with glaze directly on the pan.
- Microwave Boursin for 30 seconds until softened. Spread on serving plate.
- Arrange glazed carrots over cheese. Drizzle any remaining glaze on top and sprinkle with fresh thyme. Serve immediately.
Rate & Review
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