Go Back

Maple Dijon Roasted Apples And Carrots

Maple Dijon roasted apples and carrots are an American side dish with caramelized edges and a glossy maple-Dijon glaze. Roast carrots until tender, then add apple wedges so they turn golden and sweet in the oven.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

Carrots and apple wedges
  • 1.5 lb carrots Peel and slice diagonally into 1/2 inch thick pieces.
  • 3 apples Core and cut into wedges.
Maple-Dijon glaze
  • 3 tbsp maple syrup
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 2 clove garlic Minced.
  • 1 tsp fresh thyme leaves
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp cinnamon
  • 1 fresh thyme for garnish For topping before serving.

Equipment

  • 1 sheet pan

Method
 

Prep and glaze
  1. Preheat the oven to 425F and line a large baking sheet with parchment for easy release.
  2. Whisk maple syrup, Dijon mustard, olive oil, apple cider vinegar, garlic, fresh thyme leaves, salt, black pepper, and cinnamon together until smooth.
Roast carrots
  1. Toss the sliced carrots in the glaze, spread them on the lined baking sheet, and roast for 15 minutes at 425F.
Add apples and finish roasting
  1. Add apple wedges to the pan, tossing gently in the remaining glaze, and roast for 15 more minutes at 425F until the carrots are tender and the apples are golden.
Serve
  1. Garnish with fresh thyme and serve immediately while the glaze is still glossy.

Notes

For the best caramelization, spread carrots in a single layer with space between pieces. Store leftovers in an airtight container in the fridge up to 3 days; reheat on a sheet pan at 425F until warmed through. Freeze is not recommended because apples can soften when thawed. For a lighter option, use an olive-oil spray in place of some olive oil (you may need a bit more glaze to coat evenly).