Description
This Maple Dijon Roasted Carrots and Apples recipe combines sweet, tangy, and savory flavors in a beautifully caramelized roasted side dish. Featuring tender carrots and apples glazed with a maple syrup and stone ground Dijon mustard mixture, this easy and vibrant dish is perfect for fall or any time you crave a comforting vegetable and fruit medley. Roasting at a high temperature creates a perfect browning while keeping the inside soft and flavorful.
Ingredients
Scale
Vegetables and Fruit
- 4 large carrots (about 1 pound), sliced on the bias into ¼-inch thick pieces
- 3 large apples (about 1 pound), cored and chopped into ½-inch cubes
- 1 onion, diced into ½-inch pieces
- 5 cloves garlic, finely chopped (or 1 teaspoon garlic powder)
Glaze and Seasoning
- ¼ cup olive oil (or aquafaba for oil-free option)
- ¼ cup maple syrup
- 3 tablespoons stone ground Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon thyme
Instructions
- Prepare the Ingredients: Core the apples and chop them into ½-inch cubes. Slice the carrots diagonally into ¼-inch thick slices. Dice the onion into ½-inch pieces. Finely chop the garlic cloves or measure out garlic powder.
- Make the Glaze: In a large bowl, whisk together olive oil (or aquafaba), maple syrup, stone ground Dijon mustard, salt, black pepper, and thyme until fully combined to create a flavorful glaze.
- Coat the Vegetables and Apples: Add the chopped carrots, apples, onions, and garlic into the bowl with the glaze. Toss thoroughly to ensure everything is evenly coated.
- Roast the Mixture – First Side: Spread the mixture evenly on one or two metal sheet pans without crowding to ensure crispiness. Roast in a preheated oven at 425°F for 15 minutes, or until the side touching the pan begins to brown.
- Flip and Continue Roasting: Carefully flip the carrots, apples, and onions to brown the other side. Roast for another 10 to 15 minutes, until the carrots are tender when pierced with a fork and the glaze is caramelized and slightly sticky.
Notes
- Use apple varieties that hold their shape when baked, such as Honeycrisp, Braeburn, or Jonagold, for best results.
- To make this recipe oil-free, substitute olive oil with aquafaba (the liquid from canned chickpeas).
- Ensure your oven is fully preheated to 425°F to achieve perfect browning and caramelization.
- Roast directly on metal pans for extra crispiness; avoid overcrowding by using two sheet pans if needed for an even layer.
- Flip the vegetables and fruit only after they have had enough time to brown on one side for the best texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in an oven or air fryer at 350°F for 5–10 minutes, or microwave in 30-second intervals until warmed through and sizzling.
