Name: Maple Dijon Roasted Carrots and Apples Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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

Jump to Recipe· 4.9 from 8 reviews

If you’re anything like me, you know that side dishes deserve just as much love and attention as the main event. That’s why I’m so excited to share this Maple Dijon Roasted Carrots and Apples Recipe with you. It’s that perfect blend of sweet, tangy, and savory—all wrapped up in tender-roasted veggies with a glossy, caramelized finish. Trust me, once you try this combo, you’ll keep coming back for seconds (and maybe even thirds!). Keep reading for my best tips and tricks to nail this every time.

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Why This Recipe Works

Perfect Balance of Flavors: The sweetness from maple syrup and apples complements the tang of Dijon mustard beautifully.
Simple, Fresh Ingredients: Just a handful of pantry staples come together to make a show-stopping side.
Ultimate Texture Contrast: Roasting brings out a tender interior with irresistibly caramelized, crispy edges.
Easy to Customize and Scale: Works wonderfully for weeknights or holiday feasts with minimal fuss.

Maple Dijon Roasted Carrots and Apples, roasted carrot and apple side dish, easy roasted vegetable recipe, sweet and tangy vegetable side, healthy fall side dish - This close-up image shows a mix of roasted vegetables scattered on a white marbled surface, featuring orange carrot slices with some charred black spots, small yellow potato pieces, and purple-red onion chunks. The vegetables have a light shine from cooking oil and are sprinkled with herbs and seasoning, giving a textured and slightly crisp look. The colors are warm with a mix of vibrant orange, soft yellow, and deep reddish-purple tones blending together photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Let’s talk about what’s going into this Maple Dijon Roasted Carrots and Apples Recipe and why each one makes the magic happen. Choosing the right apple variety and chopping the carrots just right really sets you up for success here.

Carrots: I like using large, firm carrots for sweetness and great texture after roasting.
Apples: Using apples that hold their shape well, like Honeycrisp or Braeburn, ensures they don’t turn mushy as they roast.
Onion: Adds a savory backbone that balances the sweetness of the apples and maple syrup.
Garlic: Fresh garlic or garlic powder enhances the depth of flavor without overpowering the dish.
Olive Oil or Aquafaba: Olive oil helps everything roast nicely, while aquafaba is a great oil-free substitute I’ve tried that still locks in moisture.
Maple Syrup: The star for natural sweetness that caramelizes beautifully.
Dijon Mustard: Stone ground adds a lovely tang and texture that lifts the whole flavor profile.
Salt and Pepper: Essential for seasoning perfectly.
Thyme: Fresh or dried thyme adds an herbaceous note that rounds out the flavors perfectly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how forgiving and versatile this Maple Dijon Roasted Carrots and Apples Recipe is. You can tweak it easily to suit your mood or dietary preferences, so don’t be shy about making it your own!

Variation: For a nuttier crunch, I sometimes sprinkle chopped toasted pecans over the roasted mixture just before serving—adds fantastic texture and flavor.
Oil-Free Version: Swapping olive oil for aquafaba lets me skip the fat but still get that tender, glazed finish when I’m watching oil intake.
Herb Swap: If you don’t have thyme, rosemary or sage are also superb alternatives I’ve experimented with for slightly different flavor vibes.
Spice it Up: I’ve thrown in a pinch of smoked paprika or a little chili powder for a subtle kick when I want to jazz things up.

Step-by-Step: How I Make Maple Dijon Roasted Carrots and Apples Recipe

Step 1: Prep Like a Pro for Even Roasting

Start by coring your apples and cutting them into half-inch cubes. This size helps them roast evenly without turning to mush. Then, chop your carrots on the bias into thin slices—not too thick, about a quarter-inch—to ensure they become tender without drying out. Dice your onion and finely chop the garlic. I like prepping everything first so I’m not scrambling by the oven.

Step 2: Whisk Your Magical Glaze

In a big mixing bowl, whisk together olive oil (or aquafaba if you want it oil-free), maple syrup, stone ground Dijon mustard, salt, pepper, and thyme until well combined. This glaze is the secret sauce that makes everything shiny, flavorful, and caramelized.

Step 3: Toss, Roast, and Flip

Toss your prepared veggies and apples in the glaze until every bit is coated. Spread them out in an even layer on a metal baking sheet (no crowding—two pans if you need!) and roast at 425°F. After 15 minutes, look for that gorgeous browning on the side touching the pan, then flip everything over so the other side gets that same love. Roast another 10-15 minutes until carrots are fork-tender with a lightly caramelized glaze.

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Tips from My Kitchen

Preheat Your Oven Thoroughly: A hot, fully preheated oven is key to getting that crisp and caramelization—don’t rush this step.
Use Metal Baking Sheets: They conduct heat better and help create that coveted crispy edge on the carrots and apples.
Don’t Crowd the Pan: Give your veggies breathing room; too many crowded items steam instead of roast.
Flip at Just the Right Time: Wait until you see browning before flipping so you get even caramelization on both sides.

How to Serve Maple Dijon Roasted Carrots and Apples Recipe

Garnishes

I’m a big fan of finishing this with a sprinkle of toasted fresh thyme leaves or some toasted walnuts for crunch. Sometimes I add a quick drizzle of extra maple syrup just before serving if I want a touch more sweetness.

Side Dishes

This recipe pairs like a dream with roasted chicken, pork loin, or even a simple slice of crusty bread for soaking up those delicious juices. It’s also a fantastic vegetarian side with grain bowls or lentil dishes.

Creative Ways to Present

For holidays or dinner parties, I’ve served this up on rustic wooden platters with sprigs of fresh thyme and whole roasted garlic bulbs on the side. It looks beautiful and smells incredible—guaranteed to impress your guests!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so leftovers taste just as good (if not better) the next day.

Freezing

If you want to freeze it, place cooled roasted carrots and apples in a freezer-safe bag or container. I usually try to eat them fresh because the texture softens a bit with freezing, but it’s still tasty for soups or stews later on.

Reheating

To reheat, I pop the leftovers in a 350°F oven or air fryer for about 5-10 minutes until heated through and slightly crisp again. Microwave works too, but you’ll lose some of that glorious roasted texture.

FAQs

Can I use other types of apples for this recipe?

Absolutely! Just choose firmer apple varieties that hold their shape when roasted, like Braeburn or Jonagold. Softer apples like McIntosh may become too mushy and lose that ideal texture.
Is there an oil-free way to make Maple Dijon Roasted Carrots and Apples Recipe?

Yes! I’ve had great success swapping olive oil for aquafaba, the liquid from canned chickpeas. It keeps the glaze sticky and glossy without added fat.
How do I get the veggies perfectly caramelized?

Make sure your oven is very hot (425°F), use metal pans, don’t crowd the baking sheet, and only flip the mixture once you see golden browning on the bottom. This ensures even caramelization and lots of flavor.
Can I prepare this recipe ahead of time?

You can prep the vegetables and make the glaze ahead but roast just before serving for best texture and flavor. Leftover cooked veggies store well for a few days in the fridge.

Final Thoughts

This Maple Dijon Roasted Carrots and Apples Recipe has become one of those dishes I recommend to everyone because it’s just so darn good and easy. I bet you’ll love how it adds a touch of warmth and sweetness to your meals, whether it’s a quick weeknight side or something special for guests. Give it a go—you might find yourself roasting these beauties on repeat like I do!