Maple-Mustard Roasted Carrots & Apples
Maple-mustard roasted carrots and apples makes a decadent side dish or entire meal. Apples and carrots are tossed with maple syrup, Dijon mustard and aquafaba to create an easy and delicious oil-free recipe.
Servings: 4 Main course portions or 6 side portions
- 1/2 cup quinoa
- 1/2 teaspoon salt
- 1/3 cup aquafaba* (reserved from chickpeas) or olive oil
- 1/4 cup maple syrup or honey
- 3 tablespoons stone ground Dijon mustard
- 3 cloves garlic
- 1 teaspoon thyme
- 4 large carrots sliced 1/4" thick on the bias
- 3 large apples** cut into 1" pieces
- 1 onion sliced into 1/2" pieces
- 1/2 cup pecans toasted
- 15.5 ounce can chickpeas, 1/3 cup liquid (aquafaba) reserved
Preheat the oven to 400F. Line a sheet pan with parchment paper and set aside. Don’t skip the parchment paper or the veggies will stick and it will be a mess to clean.
Cook quinoa according to package directions. Set aside.
In a large bowl whisk together the salt, aquafaba or oil, maple syrup or honey, mustard, garlic and thyme until fully combined. Add the carrots, apples and onions and toss to coat. Put the carrot mixture onto the prepared sheet pan and spread into an even layer.
Roast the carrot mixture for 25 minutes, stirring halfway through, or until the carrots are tender when pierced with a fork and the honey from the glaze is slightly caramelized. Remove from the oven and toss with toasted pecans, chickpeas and prepared quinoa. Enjoy!
*Aquafaba is the liquid leftover in a can of chickpeas or from cooking them from scratch. In this recipe it is being used to substitute oil when roasting the carrots and apples.
**Use an apple that holds together when baked such as Honeycrisp, Braeburn or Jonagold.
Calories: 411kcal | Carbohydrates: 71g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Sodium: 645mg | Potassium: 778mg | Fiber: 12g | Sugar: 35g | Vitamin A: 12142IU | Vitamin C: 15mg | Calcium: 113mg | Iron: 3mg