Maple Dijon roasted carrots and apples are the perfect side dish. They deliver sweet, savory, and tangy flavors and come out of the oven caramelized and glazed.
Smelling this dish as it roasts in the oven is unlike anything else! Maple Dijon carrots and apples are great for any time of the year, but especially during fall.
Roasting carrots brings out their natural sugars and caramelizes their edges, resulting in a slightly crispy yet tender texture. Apple chunks are an excellent addition. When roasted, they become soft and juicy, adding a sweet, fruity note.
A longer initial cook before flipping the apples and carrots gives them enough time to achieve a crispy, caramelized exterior. Plus, everything is roasted directly on a clean sheet pan.
The glaze, which inspired maple Dijon vinaigrette, is bursting with flavor. You’ll be drizzling it over every salad and roasting Brussels sprouts and carrots too.
Ingredient Notes
You will need these simple ingredients to make maple Dijon roasted carrots and apples:
Get whole carrots and chop them at a 45° angle. You can use standard orange carrots or rainbow for extra color. You don't need to peel or parboil them for this recipe.
The best apple varieties for cooking have a lot of flavor and are able to hold their shape. My go-to are always Ambrosia. Some other varieties that work great are Honeycrisp, Braeburn, or Jonagold. Avoid soft, mealy, or creamy-flesh apples such as Red Delicious, Gala, and McIntosh as they don’t hold up very well when roasted.
Stone ground Dijon mustard adds a zesty, tangy kick to the glaze plus a pop of texture. Regular Dijon mustard also works.
The seasonings are simple with salt, pepper, and thyme. Feel free to 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.
The recipe card below includes the full list of ingredients + instructions.
What Sheet Pan to Use
Using the right type of pan is crucial to yielding the best roasted carrots and apples. This recipe was tested three ways.
- 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.
- 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 tender though.
- 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.
How to Make Maple Dijon Carrots & Apples
- Whisk together maple Dijon glaze.
- Coat chopped carrots, apples, onions, and garlic with sauce.
- Add maple Dijon carrots and apples to a sheet pan.
- Roast, flipping two thirds of the way through cooking.
Make it a Meal
It's super easy to turn maple mustard carrots and apples into a satisfying harvest bowl to serve as a main dish:
- 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 maple Dijon tofu.
- Garnish with fresh herbs, apple chips, toasted pecans, or popped quinoa.
Finish with a comforting fall dessert like baked apple cider donuts, dairy-free apple crisp, or vegan cranberry apple crisp.
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Maple Dijon Roasted Carrots and Apples
Equipment
- 2 sheet pans see notes
Ingredients
- 3 large apples about 1 pound
- 4 large carrots about 1 pound
- 1 red onion
- 5 garlic cloves 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 3 large apples, then chop into ½” cubes.
- Chop 4 large carrots on the bias (diagonally at a 45° angle) into ¼” thick slices. This creates an extra surface area for browning with uniform pieces.
- Dice 1 red onion into ½” pieces.
- Finely chop 5 garlic cloves.
- Whisk together ¼ cup olive oil, ¼ cup maple syrup, 3 tablespoons stone ground Dijon mustard, ½ teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon thyme in a large bowl.
- Add chopped carrots, apples, onions, and garlic. Toss the mixture to coat thoroughly.
- Dump the maple mustard glazed veggies directly onto 2 clean sheet pans. Spread everything into an even layer, don't overcrowd them onto a single pan.
- 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
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* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
Tom W. says
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!
Sarah Pilley says
Thank you so much for your kind comment Tom! I love using this marinade for tofu or tempeh too 🙂
heidi boortz says
Hi! Do you know if this is freezeable?
Thanks
Heidi
Sarah Pilley says
Hi Heidi! Yes, it should be fine to freeze!