Description
Maple Dijon Roasted Carrots and Apples is a delightful side dish featuring tender carrots and sweet apples glazed with a savory maple dijon mustard sauce. Roasted to caramelized perfection, this recipe balances sweetness and tanginess with aromatic thyme and garlic, making it perfect for a cozy family meal or holiday dinner.
Ingredients
Scale
Vegetables and Fruits
- 1 pound 4 large carrots
- 1 pound 3 large apples (such as Honeycrisp, Braeburn, or Jonagold)
- 1 onion
- 5 cloves garlic or 1 teaspoon garlic powder
Glaze
- 1/4 cup olive oil or aquafaba
- 1/4 cup maple syrup
- 3 tablespoons stone ground dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
Instructions
- Prepare the fruits and vegetables: Core the apples and chop into 1/2 inch cubes. Slice the carrots on the bias into 1/4 inch thick pieces. Dice the onion into 1/2 inch pieces. Finely chop the garlic cloves.
- Make the glaze: In a large bowl, whisk together olive oil, maple syrup, dijon mustard, salt, black pepper, and thyme until well combined.
- Toss ingredients: Add the chopped carrots, apples, onions, and garlic to the bowl with the glaze. Toss everything thoroughly to ensure an even coating of the maple dijon mixture.
- Roast the mixture: Spread the coated vegetables and fruits in a single layer on two separate sheet pans to avoid crowding. Place in a preheated oven at 425°F.
- First roast: Roast for 15 minutes or until the sides touching the pan begin to brown. Then flip the mixture carefully to brown the other side.
- Continue roasting: Roast for an additional 15 minutes or until the carrots are tender when pierced with a fork and the glaze is caramelized.
- Serve: Remove from the oven and serve warm as a delicious side dish.
Notes
- Use firm apple varieties like Honeycrisp, Braeburn, or Jonagold to prevent apples from turning mushy during roasting.
- For an oil-free version, substitute olive oil with aquafaba (the liquid from canned chickpeas) in equal amounts.
- Preheat the oven fully to ensure proper browning and caramelization.
- Roast directly on metal pans for extra crispiness.
- Use two sheet pans to avoid overcrowding which helps even roasting and browning.
- Allow the first roast to proceed undisturbed before flipping to develop a nice browned crust.
- 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 5-10 minutes, or microwave in 30-second intervals.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
