Maple Dijon Roasted Carrots and Apples Recipe
This Maple Dijon Roasted Carrots and Apples recipe features tender carrots and slightly caramelized apples tossed in a flavorful blend of maple syrup, Dijon mustard, and herbs. Roasted to perfection at high heat, this dish offers a delightful balance of sweet, tangy, and savory notes, making it a perfect side for fall and winter meals.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 2 sheet pans, approximately 6-8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables and Fruits
- 4 large carrots (about 1 pound)
- 3 large apples (about 1 pound)
- 1 onion
- 5 cloves garlic or 1 teaspoon garlic powder
Glaze and Seasoning
- ¼ cup olive oil or aquafaba
- ¼ cup maple syrup
- 3 tablespoons stone ground Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon thyme
Instructions
- Prepare the Produce: Core the apples and chop them into ½-inch cubes. Chop the carrots on the bias into ¼-inch thick slices. Dice the onion into ½-inch pieces, and finely chop the garlic cloves.
- Make the Glaze: In a large bowl, whisk together the olive oil or aquafaba, maple syrup, Dijon mustard, salt, black pepper, and thyme until well combined.
- Toss Ingredients: Add the chopped carrots, apples, onion, and garlic to the glaze. Toss thoroughly to coat all pieces evenly.
- Roast – First Side: Spread the mixture on a baking sheet in a single layer, avoiding crowding. Roast at 425°F (218°C) for 15 minutes, until the side touching the pan begins to brown.
- Flip and Continue Roasting: Carefully flip the mixture to brown the other side, then continue roasting for another 10 to 15 minutes, or until carrots are tender when pierced with a fork and the glaze is caramelized.
Notes
- Use apples that hold their shape when baked, such as Honeycrisp, Braeburn, or Jonagold for best texture.
- Substitute aquafaba (liquid from canned chickpeas) for olive oil to make the dish oil-free.
- Ensure the oven is fully preheated to a high temperature (425°F) to achieve a nicely browned and tender texture.
- Roast directly on metal sheet pans for extra crispiness.
- Avoid overcrowding the pan by using two sheet pans to keep the vegetables and apples in a single layer.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the oven or air fryer at 350°F for 5 to 10 minutes for best results, or microwave in 30-second intervals until heated through.
