Maple Dijon Roasted Carrots and Apples

Maple Dijon Roasted Carrots and Apples are the perfect side dish. They deliver sweet, savory, and tangy flavors and come out of the oven perfectly caramelized and glazed.

This dish is great for any time of the year, especially during apple season, and to lean into some fall flavors. 

The glazing, which inspired maple Dijon vinaigrette, is bursting with flavor. You’ll be drizzling it over salads and roasting all your veggies with it. Maple mustard roasted Brussels sprouts and carrots also showcase this combo!

Smelling this dish as it roasts in the oven is unlike anything else!

You will already know just how scrumptious the mustard and maple glazing is going to be as it slowly caramelizes the carrots and apples.

This dish would be perfect in a vegan fall harvest salad along with roasted chickpeas, baked apple chips, spinach, and quinoa.

If you're looking for a comforting fall dessert to complement this dish, try baked apple cider donuts, dairy-free apple crisp, or vegan cranberry apple crisp.

Ingredients

You will need these simple ingredients to make maple Dijon roasted carrots and apples:

• Carrots are the star of this dish! Roasting them brings out their natural sugars and caramelizes their edges, resulting in a slightly crispy and tender texture.
• Apples complement the carrots with their natural sweetness. When roasted, they become soft and juicy, adding a fruity note to the dish.
• Onion adds a savory depth to this dish. Any color works! I like red onion to add more color to the roasted vegetables. You could also use a shallot or onion powder in a pinch.
• Olive Oil adds richness and helps the vegetables and apples caramelize during roasting. Aquafaba is an oil-free alternative that can achieve similar results.
• Pure Maple Syrup or ethically sourced honey creates a glossy glaze during roasting.
• Stone Ground Dijon Mustard adds a zesty, tangy kick to the glazing. The stone-ground variety provides a bit of texture and a deeper, more complex mustard flavor. Regular Dijon mustard also works.
• Fresh Garlic, when roasted, becomes mellow and sweet, infusing the vegetables with their subtle pungency. Garlic powder is a convenient alternative that imparts a similar flavor. 
• Salt, Black Pepper, and Thyme enhance the overall taste and draw out the natural flavors of the roasted vegetables.
  • Play around with different spice and herb combinations! Lean into the warm fall flavors of carrots and apples with a little cinnamon, coriander, and allspice.

Best Apples for Roasting

Choosing the right type of apple is so important when it comes to roasting! The best apple varieties for cooking have a lot of flavor and are able to hold their shape. Some varieties that work great are Honeycrisp, Granny Smith, Jonagold, Braeburn, Pink Lady, and Golden Delicious. 

Avoid soft, mealy, or creamy-flesh apples such as Red Delicious, Gala, and McIntosh as they don’t hold up very well when roasted. Save them to eat fresh!

Equipment

Using the right type of pan is crucial to perfectly roasted carrots and apples! This recipe was tested three ways. Here's what you need to know:

• Light Colored Sheet Pan - Your apples and carrots may not brown as much. You will need to cook them for longer to achieve a super crispy exterior. The vegetables will still be cooked through and tender, though.
• Dark Colored Sheet Pan - Use this for the crispiest results to really char the vegetables and get a caramelized coating on the exterior. You need to be very careful to watch the carrots and apples as they will cook faster depending on your oven and your specific pan.
• Sheet Pan Lined with Parchment - Using parchment paper is recommended if you are making this recipe oil-free with aquafaba. This also helps when it comes to clean-up time!

Directions with Pictures

Here’s a step-by-step guide to making the best maple glazed carrots and apples.

Prepare the Vegetables

1. Core apples, then chop into ½” cubes.
2. Chop carrots on the bias into ¼” thick slices.
3. Dice onion into ½” pieces.
4. Finely chop the garlic.

Roast the Vegetables

5. Whisk together the olive oil, maple syrup, Dijon mustard, sea salt, black pepper, and thyme in a large bowl.
6. Add chopped carrots, apples, onions, and garlic. Toss the mixture to coat thoroughly.
7. Roast the carrot mixture at 425°F for 15 minutes, or until the side touching the pan begins to brown. Flip the mixture over to brown the other side. 
8. Continue cooking for 10 to 15 minutes, or until the carrots are tender when pierced with a fork and the glaze is slightly caramelized. 

Make it a Meal

Here are some ways to serve these delicious maple dijon roasted carrots and apples to make them into a more balanced and filling harvest bowl.

• Start with a bed of greens such as spinach, lettuce, or kale salad.
• Add a base of your favorite grains like farro, quinoa, or white rice.
• Bulk up the protein content with roasted chickpeas, falafel, or crispy tofu.
• Garnish with fresh herbs, toasted pecans, or popped quinoa.

Storage

Store glazed carrots and apples in an airtight container in the fridge for up to 3 days. 

For best results, reheat in the oven or air fryer at 350°F for 5 to 10 minutes or until heated through and sizzling. You can also microwave them in 30-second intervals. 

FAQ