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.
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.