Description
Enjoy the perfect blend of sweet and savory with this Maple Dijon Roasted Carrots and Apples recipe. Featuring tender roasted carrots and apples tossed in a flavorful maple syrup and Dijon mustard glaze, accented with garlic, onion, and thyme, this dish is ideal for embracing fall flavors as a side or light main.
Ingredients
Scale
Vegetables and Fruits
- 4 medium carrots, cut into ¼” thick slices
- 2 medium apples, firm varieties like Honeycrisp or Braeburn, chopped
- 1 medium onion, diced into ½” pieces
- 2 cloves garlic, finely chopped (or 1 teaspoon garlic powder)
Sauce and Seasonings
- 2 tablespoons olive oil (or aquafaba for oil-free version)
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard (stone-ground recommended)
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon thyme (fresh or dried)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Mix the Glaze: In a large bowl, whisk together olive oil, maple syrup, and Dijon mustard until well combined. Add finely chopped garlic or garlic powder and thyme to the mixture.
- Toss Vegetables and Fruits: Add the sliced carrots, chopped apples, and diced onion into the bowl with the glaze. Toss everything thoroughly to coat all pieces evenly.
- Season: Sprinkle salt and freshly ground black pepper over the coated carrots, apples, and onions. Toss again gently to distribute the seasoning.
- Arrange and Roast: Spread the mixture in a single layer on the prepared baking sheet. Ensure pieces are not overcrowded to allow even roasting.
- Roast in Oven: Place the baking sheet in the preheated oven and roast for 25 minutes, stirring halfway through to ensure even caramelization and roasting of the carrots and apples.
- Check and Serve: After roasting, the carrots should be tender and the apples soft and caramelized. Taste and adjust salt and pepper if needed, then serve warm as a delicious fall side dish.
Notes
- For an oil-free version, replace olive oil with aquafaba to keep the glaze sticky and flavorful.
- Choose firm apple varieties to prevent the apples from turning mushy during roasting.
- Fresh thyme offers a more vibrant flavor, but dried thyme works well too.
- Feel free to add a pinch of cinnamon or nutmeg for an extra warm fall flavor twist.
- This dish pairs wonderfully with roasted meats or as a vegetarian main with a grain side.
