Maple Dijon Roasted Carrots and Apples: Easy Glazed Side

Why You’ll Love ThisMaple Dijon Roasted Carrots and Apples Recipe

• Quick and easy to prepare—minimal prep with maximum flavor.
• Uses simple, wholesome ingredients you likely already have.
• Sweet, tangy, and savory notes make it a versatile side for weeknights or special occasions.

A Little Background

Roasting vegetables and fruit together is a classic way to highlight seasonal produce—carrots become tender and sweet while apples add a juicy, slightly tart contrast. The maple-Dijon glaze in this recipe balances richness and acidity, creating a comforting side dish that feels both rustic and refined. Whether you’re cooking for a holiday table or adding a simple weekday vegetable, this combo is reliably crowd-pleasing.

Key Ingredients for perfect Maple Dijon Roasted Carrots and Apples

• Carrots: baby or regular carrots cut into similar-sized pieces for even roasting.
• Apples: a firm, slightly tart variety (like Gala or Honeycrisp) that holds shape when roasted.
• Pure maple syrup: adds deep, natural sweetness and helps caramelize the edges.
• Dijon mustard: gives a tangy, savory lift to balance the maple.
• Fresh thyme (optional): aromatic herb that complements both carrots and apples when roasted.

Step-by-Step Instructions to make Maple Dijon Roasted Carrots and Apples

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it to prevent sticking.
2. Prepare the produce: peel (if desired) and cut carrots into uniform sticks or halves; core and cut apples into wedges roughly the same size as the carrots so everything cooks evenly.
3. Make the glaze: in a large bowl whisk together 3 tablespoons pure maple syrup, 2 tablespoons Dijon mustard, 1 tablespoon olive oil, 1 tablespoon apple cider vinegar (or lemon juice), 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Add a teaspoon of fresh thyme leaves if using.
4. Toss the carrots and apple wedges in the maple-Dijon mixture until evenly coated. Spread them in a single layer on the prepared sheet, leaving space so pieces can caramelize rather than steam.
5. Roast for 20–30 minutes, stirring once halfway through, until carrots are tender and edges are golden brown and the apples are softened with caramelized spots. Exact time depends on carrot size and oven—check at 20 minutes.
6. Remove from oven, taste and adjust seasoning with additional salt, pepper, or a drizzle of maple if you prefer it sweeter. Serve warm, garnished with extra thyme or chopped parsley if desired.

Pro Tips & Variations

• For even roasting, cut carrots and apples to similar thicknesses. Smaller pieces will cook faster—watch closely near the end.
• Make-ahead: roast the dish, cool, and refrigerate up to 3 days. Reheat in a 350°F oven until warmed through to revive caramelization.
• Variations: swap maple for honey, add a splash of balsamic for depth, or toss in chopped pecans or cranberries in the last 5 minutes for texture and color.

Serving Suggestions

Serve Maple Dijon Roasted Carrots and Apples alongside roasted chicken or pork, spoon over quinoa or farro for a vegetarian bowl, or include it on a holiday plate with mashed potatoes and gravy. A crisp white wine or a lightly oaked cider pairs nicely with the sweet-and-tangy flavors.