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Maple Dijon Roasted Apples and Carrots

Maple Dijon roasted apples and carrots with a glossy maple-Dijon glaze, roasted until the carrots are tender and the apple wedges turn golden. Oven-roasting method keeps everything caramelized and slice-ready on the same pan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

carrots
  • 1.5 lb carrots peeled and sliced diagonally 1/2 inch thick
apples
  • 3 apples large, cored and cut into wedges
maple syrup
  • 3 tbsp maple syrup
Dijon mustard
  • 2 tbsp Dijon mustard
olive oil
  • 2 tbsp olive oil
apple cider vinegar
  • 1 tbsp apple cider vinegar
garlic
  • 2 clove garlic minced
fresh thyme leaves
  • 1 tsp fresh thyme leaves
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
cinnamon
  • 0.25 tsp cinnamon
fresh thyme for garnish
  • 1 fresh thyme for garnish

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare the glaze
  1. Preheat the oven to 425°F and line a large baking sheet with parchment. Visual cue: the tray should be ready to go as soon as the oven reaches temperature.
  2. Whisk maple syrup, Dijon mustard, olive oil, apple cider vinegar, garlic, thyme leaves, salt, black pepper, and cinnamon together until smooth. Visual cue: the mixture looks like a thick, uniform glaze.
Roast carrots
  1. Toss the sliced carrots in the glaze and spread them in a single layer on the baking sheet. Visual cue: carrots look evenly coated and sit with cut sides mostly facing down.
  2. Roast for 15 minutes at 425°F, until the carrots begin to soften at the edges. Visual cue: you should see light browning and glossy glaze on the carrots.
Roast apples and finish
  1. Add apple wedges to the pan, tossing gently in the remaining glaze so they’re coated without breaking. Visual cue: wedges are glossy and scattered among the carrots.
  2. Roast for 15 more minutes at 425°F until carrots are tender and apples are golden. Visual cue: apples should look caramelized and browned at the tips.
  3. Garnish with fresh thyme and serve immediately. Visual cue: green thyme sprigs sit on top of the warm, glazed vegetables.

Notes

For best caramelization, spread the carrots in a single layer and avoid overcrowding the pan. Store leftovers in the refrigerator up to 3 days in a covered container; reheat at 400°F until warmed through. Freezing is not recommended because apples can soften and turn mealy after thawing. For a lower-sugar option, replace maple syrup with an equal amount of sugar-free maple-style syrup (check labels for heat stability).