My favorite vegetable side dish for this time of year is hands down glazed carrots. Like, I loved glazed carrots before any other vegetable. My mom used to make them with a ton of maple syrup and butter for us (truly the only way us kids would eat a vegetable), and I guess it stuck with me, because these are very much the fancy adult version.

I especially love adding Dijon mustard at the end of the cooking process because it cuts through the sweetness and adds a punch. It makes a simple carrot dish feel elevated, which I love, while still giving me the nostalgia of the glazed carrots I used to eat as a kid.

Key Ingredients & Substitutions:

• Butter – The rich base of the glaze. You can also use oil here, just use 2 Tbsp.
• Carrots – The star of the dish. Rainbow carrots make a beautiful here. You can also use parsnips or root vegetables.
• Maple – Adds sweetness and helps create the glaze. Brown sugar or white sugar is a great natural substitute.
• Thyme – Adds a subtle earthy, herby note. Rosemary works well too for a bolder flavor.
• Chicken or Vegetable Stock – Forms the base of the glaze liquid. Vegetable stock keeps it fully vegetarian.
• Dijon Mustard – Adds the punchiness and sharpness that cuts through the sugar. You can also use a whole grain mustard or brown mustard here.