Description
This Maple Dijon Roasted Carrots and Apples recipe combines sweet and savory flavors with tender roasted veggies and fruit glazed in a rich maple and mustard dressing. Easy to prepare and perfect as a side dish for any meal.
Ingredients
Scale
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
- 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 Ingredients: Core the apples and chop them into ½ inch cubes. Slice the carrots on the bias into ¼ inch thick slices. Dice the onion into ½ inch pieces and finely chop the garlic.
- 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 Vegetables and Apples: Add the chopped carrots, apples, onion, and garlic to the glaze in the bowl. Toss thoroughly to coat all pieces evenly with the mixture.
- Roast First Side: Spread the mixture evenly on two separate sheet pans in a single layer to avoid crowding. Roast in a preheated oven at 425°F for 15 minutes until the side touching the pan starts to brown.
- Flip and Continue Roasting: Flip the mixture over to allow browning of the other side. Continue roasting for an additional 15 minutes or until the carrots are tender when pierced with a fork and the glaze is caramelized slightly.
- Serve: Remove from oven and serve warm as a delicious side dish.
Notes
- Use apple varieties that hold shape when baked like Honeycrisp, Braeburn, or Jonagold for best texture.
- To make oil-free version, substitute olive oil with aquafaba.
- Preheat the oven to 425°F to ensure proper caramelization and tenderness.
- Roast on metal pans directly for extra crispiness.
- Do not overcrowd pans; use two sheet pans so vegetables and apples stay in an even layer.
- Allow the mixture to roast long enough before flipping to develop a browned exterior.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in oven or air fryer at 350°F for 5 to 10 minutes or microwave in 30-second intervals.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 1 g
- Cholesterol: 0 mg
