Dessert

Maple Dijon Roasted Carrots and Apples Recipe

ByThomas Greene October 12, 2025October 12, 2025

Introduction

This Maple Dijon Roasted Carrots and Apples recipe offers a delightful balance of sweet and tangy flavors. The combination of tender carrots, crisp apples, and a savory glazed coating makes it a perfect side dish for any meal. It’s simple to prepare and brings warmth to your table.

A metal spoon holds a mix of roasted vegetables, showing three main layers: thick orange carrot slices with a slightly charred texture on top, beneath them small yellow potato chunks with a crispy, herb-speckled surface, and pieces of dark red onion adding a glossy and caramelized touch; in the blurry background, more of this roasted vegetable mix spreads out over a white marbled surface, creating a warm, golden-orange overall tone with hints of deep reds and browns, photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large carrots (about 1 pound)
3 large apples (about 1 pound)
1 onion
5 cloves garlic (or 1 teaspoon garlic powder)
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

Step 1: Core the apples and chop them into ½-inch cubes.
Step 2: Slice the carrots on the bias into ¼-inch thick pieces.
Step 3: Dice the onion into ½-inch pieces.
Step 4: Finely chop the garlic.
Step 5: In a large bowl, whisk together olive oil, maple syrup, Dijon mustard, salt, black pepper, and thyme.
Step 6: Add the chopped carrots, apples, onions, and garlic to the bowl and toss well to coat everything evenly with the glaze.
Step 7: Spread the mixture on a baking sheet and roast at 425°F for 15 minutes, until the side touching the pan begins to brown. Flip to brown the other side.
Step 8: Continue roasting for another 10 to 15 minutes until the carrots are tender when pierced with a fork and the glaze is caramelized.

Tips & Variations

Use aquafaba instead of olive oil for a subtle, lighter glaze if you prefer a plant-based option.
Try adding a sprinkle of chili flakes for a hint of heat.
Swap thyme for rosemary or sage for a different herbal note.
For easier cleanup and even roasting, line your baking sheet with parchment paper.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. This dish can also be enjoyed cold or at room temperature.

How to Serve

A white bowl filled with three main layers: the bottom layer is light beige quinoa with its soft, tiny grain texture, the middle layer on one side is golden-brown roasted chickpeas with a slightly rough surface, and the top layer is a mix of roasted vegetables including orange carrot slices with slight charring, light brown onion pieces with a caramelized shine, and darker bits of red onion, all mixed together and garnished with small green parsley leaves. In the background, there is a baking tray with more roasted vegetables resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples for this recipe?

Yes, crisp apples like Honeycrisp, Fuji, or Granny Smith work well, as they hold their shape and add a nice tartness or sweetness depending on your preference.

Is it possible to prepare this recipe ahead of time?

Absolutely! You can chop and toss the vegetables and apples in the glaze a few hours before roasting. Keep the mixture covered in the refrigerator until ready to roast.