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    Home » Vegan Side Dish Recipes

    Maple Dijon Roasted Carrots and Apples

    By Sarah Pilley Updated Sep 21, 2023 · Published Sep 21, 2023

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    This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

    Jump to Recipe
    Maple dijon roasted carrots and apples with red onion and garlic on a sheet pan. text reads "Maple Dijon Roasted" in cursive and "CARROTS AND APPLES" in bold block lettering.

    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.

    Maple dijon roasted carrots and apples with red onion and garlic on a serving spoon with the roasting pan in the background.

    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.

    Jump to:
    • Ingredients
    • Best Apples for Roasting
    • Equipment
    • Directions with Pictures
    • Make it a Meal
    • Storage
    • FAQ
    • More Vegan Fall Side Dishes
    • 📖 Recipe
    • 💬 Comments

    Ingredients

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

    Ingredients to make maple dijon carrots with corresponding labels: onion, apples, carrots, garlic, olive oil, maple syrup, dijon mustard, thyme, sea salt, and pepper.
    • 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.

    Please refer to the recipe card below for the full list of ingredients and detailed instructions.

    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

    Step by step directions for making maple glazed carrots and apples. Start by chopping the vegetables. Step 1: Chop apple. Step 2: Chop the carrots. Step 3: Chop the onion. Step 4: Chop the garlic.
    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

    Step by step directions for making maple glazed carrots and apples. Step 5: Mix the ingredients for the glaze. Step 6: Add chopped vegetables to coat. Step 7: Place directly on a baking sheet. Step 8: Roast until caramelized and brown.
    1. Whisk together the olive oil, maple syrup, Dijon mustard, sea salt, black pepper, and thyme in a large bowl.
    2. Add chopped carrots, apples, onions, and garlic. Toss the mixture to coat thoroughly.
    3. 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. 
    4. Continue cooking for 10 to 15 minutes, or until the carrots are tender when pierced with a fork and the glaze is slightly caramelized. 

    Top Tips

    • Make sure to preheat your oven! The oven must be at a high temperature to ensure the apples and carrots become browned on the outside but tender on the inside.
    • Roast the carrots and apples directly on a metal pan to get them extra crispy.
    • Don't crowd the pan. Use two separate sheet pans to keep your veggies in an even layer.
    • Let the carrots and apples roast for longer initially before flipping them to give them enough time to achieve a browned exterior. 

    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.
    Bowl with roasted carrots and apples, chickpeas, and quinoa, with baking sheet of more roasted vegetables in the background.

    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

    Do you have to parboil carrots before roasting?

    Because the carrots are cut into ¼” thick pieces in this recipe, parboiling is unnecessary.

    Do you peel carrots when roasting?

    Leave them as is! The skins develop a great texture to contrast the tender interior of the slices.

    Why slice carrots on the bias?

    Cutting the carrots diagonally at a 45° angle creates an extra surface area for browning with uniform pieces.

    Maple dijon roasted carrots and apples with red onion and garlic on a sheet pan.

    More Vegan Fall Side Dishes

    • Roasted carrots and Brussels sprouts on a sheet pan.
      Maple Dijon Roasted Carrots and Brussels Sprouts
    • Creamy mashed cauliflower with herb garnish.
      Quick & Easy Vegan Mashed Cauliflower Recipe
    • Gluten-free wild rice stuffing in a bowl.
      Gluten-Free Wild Rice Stuffing (Vegan)

    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📖 Recipe

    Maple dijon roasted carrots and apples with red onion and garlic on a serving spoon with the roasting pan in the background.

    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.
    5 from 5 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6
    Author: Sarah Pilley
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    Ingredients

    • 4 large carrots about 1 pound
    • 3 large apples about 1 pound
    • 1 onion
    • 5 cloves garlic or 1 teaspoon garlic powder
    • ¼ cup olive oil or aquafaba
    • ¼ cup maple syrup
    • 3 tablespoons stone ground dijon mustard
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 1 teaspoon thyme

    Instructions

    • Core apples, then chop into ½” cubes.
    • Chop carrots on the bias into ¼” thick slices.
    • Dice onion into ½” pieces.
    • Finely chop the garlic.
    • Whisk together the olive oil, maple syrup, mustard, sea salt, black pepper, and thyme in a large bowl.
    • Add chopped carrots, apples, onions, and garlic. Toss the mixture to coat thoroughly.
    • 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.
    • Continue cooking for 10 to 15 minutes, or until the carrots are tender when pierced with a fork and the glaze is slightly caramelized.

    Notes

    See more expert tips, pictures, and variations above for making the best maple dijon roasted carrots and apples!
    Yield: 2 sheet pans of roasted carrots and apples. 
    Apple Variety: Use an apple that holds together when baked, such as Honeycrisp, Braeburn, or Jonagold.
    Make it Oil-Free: Substitute the same amount of olive oil for aquafaba (the liquid from a can of chickpeas.)
    Top Tips: 
    • Make sure to preheat your oven! The oven must be at a high temperature to ensure the apples and carrots become browned on the outside but tender on the inside.
    • Roast the carrots and apples directly on a metal pan to get them extra crispy.
    • Don't crowd the pan. Use two separate sheet pans to keep your veggies in an even layer.
    • Let the carrots and apples roast for longer initially before flipping them to give them enough time to achieve a browned exterior.
    Storage: Store glazed carrots and apples in an airtight container in the fridge for up to 3 days.
    Reheating: 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.
    Did you make this recipe? Share your experience! Mention @AlternativeDish on Instagram or Facebook, or drop a comment below—I'd love to hear from you!

    Nutrition

    Calories: 196kcal | Carbohydrates: 29g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Sodium: 308mg | Potassium: 310mg | Fiber: 4g | Sugar: 20g | Vitamin A: 6866IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 1mg

    Chef Maggie created this recipe as part of a fundraiser for a local non-profit, Valley Outreach. Valley Outreach asked local chefs to create a recipe using honey and garlic that participants could make at home for their virtual “Feed the Valley” event in 2020. Maggie used ethically sourced honey from her neighbor’s bee hives but also tested it with maple syrup, and both ways turned out delicious! 

    I love the meaning behind this post and wanted to give it a new life! This recipe has been updated with new pictures and tips. It was adapted from Maggie's recipe that was posted on October 8, 2020.

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    Comments

      5 from 5 votes (4 ratings without comment)

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      Recipe Rating




    1. Tom W. says

      September 30, 2024 at 9:42 am

      5 stars
      I made this as an accompaniment to a roasted turkey tenderloin with apples we'd picked a day earlier. The color were so rich, vibrant and fall like, perfect for the season. But the flavor was the best part of it, sweet and savory.

      Thank you for posting the recipe. I will be using this marinade on so many things!

      Reply
      • Sarah Pilley says

        September 30, 2024 at 11:31 am

        Thank you so much for your kind comment Tom! I love using this marinade for tofu or tempeh too 🙂

        Reply
    Headshot of Sarah Pilley.

    Hi, I'm Sarah!

    I’m so excited you stopped by! I'm thrilled to share my passion for tasty vegan food with you on the Alternative Dish. I focus on creating recipes that everyone can enjoy with allergy-friendly tips! 

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