Maple Dijon Roasted Apples and Carrots is the perfect fall side dish that brings together sweet, tangy, and savory flavors in every bite! This easy sheet-pan recipe features tender roasted carrots, caramelized apples, and a glossy maple-Dijon glaze.
Love More Roasted Recipes? Try My Honey Roasted Butternut Squash or this Roasted Delicata squash next.
Why You’ll Love This Recipe
The combination of sweet maple syrup and tangy Dijon mustard creates this incredible glaze that caramelizes beautifully in the oven.The apples add a touch of sweetness and softness that contrasts perfectly with the tender-crisp carrots. It’s healthy, naturally vegan, and looks absolutely STUNNING on your dinner table. Plus, it pairs with basically everything – roasted chicken, pork chops, holiday turkey, or even as part of a vegetarian feast.
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Maple Dijon Roasted Apples and Carrots
- Total Time: 35-40 minutes
- Yield: 6 cups
Description
This Maple Dijon Roasted Apples and Carrots recipe combines tender roasted carrots and caramelized apples with a sweet-tangy maple-Dijon glaze. Perfect for fall dinners, holiday meals, or meal prep, this easy sheet-pan side dish is naturally vegan, gluten-free, and can be made oil-free. The high-heat roasting creates beautiful caramelization while fresh thyme adds an herbal note. Ready in 30 minutes with simple ingredients!
Ingredients
For the Vegetables:
- 4 large carrots (~1 lb)
- 3 large apples (~1 lb)
- 1 medium onion
- 5 cloves garlic (or ~1 teaspoon garlic powder)
For the Maple-Dijon Glaze:
- ¼ cup olive oil (or substitute aquafaba for oil-free option)
- ¼ cup pure maple syrup
- 3 tablespoons stone-ground Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
Instructions
Oven to 425°F. High temp = caramelized edges. That’s the whole point.
Line the pan with parchment if you want. I don’t always bother.
Let the oven actually get to temp before anything goes in.
Core apples, cut into ½-inch chunks. Keep the peel—softens when it roasts.
Slice carrots on an angle, ¼-inch thick. Looks better, more surface for browning. Thick carrots? Cut them lengthwise first.
Dice onion, ½-inch pieces. Match the apple size roughly.
Mince garlic or use garlic powder.
Similar sizes = everything cooks at the same rate = nobody complaining about raw carrots.
Olive oil (or aquafaba), maple syrup, Dijon, salt, pepper, thyme—all in the bowl. Whisk hard till it’s smooth and glossy.
Smells ridiculous. You’ll want to taste it straight. Go ahead, I won’t tell.
Carrots, apples, onion, garlic—dump it all in. Get your hands in there. Toss till every piece is coated.
Really work it. Better coating now = better caramelization later.
Onto the pan, spread it into one layer. Space between pieces. Piled up = steamed = bad.
Too crowded? Use two pans. This matters.
Into the oven. 15 minutes.
Pull it out when edges touching the pan are browning. Flip everything around with the spatula so all sides get browned.
Back in for 10-15 more minutes. Watching for fork-tender carrots, bubbling caramelized glaze, soft apples that still hold shape.
Poke a carrot. Fork goes in easy but carrot’s not mush? You’re done.
Notes
- Choose the right apples: Honeycrisp apples are my absolute favorite for this recipe because they stay slightly crisp even when roasted. Granny Smith adds a nice tart contrast to the sweet glaze, while Braeburn offers a balanced sweet-tart flavor.
- Slice carrots evenly: Uniform slices mean everything cooks at the same rate. If you have carrots of varying thickness, cut the thicker ones in half lengthwise first.
- Test your oven hot spots: Every oven has them! If you know your oven runs hot in the back, rotate your pan halfway through cooking for the most even results.
- Make it extra crispy: Want even MORE caramelization? After flipping, spread things out even more on the pan. The more space, the crispier the edges.
- Fresh vs. dried thyme: If using dried thyme instead of fresh, use half the amount (½ teaspoon). Dried herbs are more concentrated!
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredient List
For the Vegetables :
- 4 large carrots (~1 lb)
- 3 large apples (~1 lb)
- 1 medium onion
- 5 cloves garlic (or ~1 teaspoon garlic powder)
For the Maple-Dijon Glaze:
- ¼ cup olive oil (or substitute aquafaba for oil-free option)
- ¼ cup pure maple syrup
- 3 tablespoons stone-ground Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
Yields: ~6 servings
Quick notes:
- Honeycrisp, Granny Smith, Braeburn—anything firm. Soft apples turn to mush.
- Stone-ground Dijon has texture. Regular works.
- Fresh thyme if you’ve got it. Dried’s fine.
- Aquafaba = chickpea can liquid. Makes it oil-free.
Why These Ingredients Work
Carrots take high heat without falling apart. Get sweet, develop crispy edges, stay a little firm in the middle.
Apples bring sweetness and soften up nicely. Their sugars caramelize. Firm varieties only though or you’re making applesauce.
Maple syrup creates that sticky coating and brings depth regular sugar can’t.
Dijon mustard is the whole reason this works instead of just being sweet roasted fruit. Tang, sharpness, complexity.
Olive oil helps things roast right and caramelize. Aquafaba does the same without oil.
Garlic and onion keep it savory. Mellow out when roasted, add layers you don’t get otherwise.
Fresh thyme just tastes like fall. That’s it.
Essential Tools and Equipment
- Rimmed sheet pan – Glaze stays on the pan instead of your oven floor
- Large bowl – Toss everything in glaze
- Whisk – Mix glaze smooth
- Knife and cutting board
- Measuring stuff
- Spatula – Flip things halfway
Keep another sheet pan around. Crowded pan = steamed vegetables = sad dinner.
How To Make Maple Dijon Roasted Apples and Carrots
Step 1: Preheat & Prepare Your Roasting Pan
Oven to 425°F. High temp = caramelized edges. That’s the whole point.
Line the pan with parchment if you want. I don’t always bother.
Let the oven actually get to temp before anything goes in.
Step 2: Chop All Your Ingredients
Core apples, cut into ½-inch chunks. Keep the peel—softens when it roasts.
Slice carrots on an angle, ¼-inch thick. Looks better, more surface for browning. Thick carrots? Cut them lengthwise first.
Dice onion, ½-inch pieces. Match the apple size roughly.
Mince garlic or use garlic powder.
Similar sizes = everything cooks at the same rate = nobody complaining about raw carrots.
Step 3: Make the Maple-Dijon Glaze
Olive oil (or aquafaba), maple syrup, Dijon, salt, pepper, thyme—all in the bowl. Whisk hard till it’s smooth and glossy.
Smells ridiculous. You’ll want to taste it straight. Go ahead, I won’t tell.
Step 4: Toss & Coat Everything
Carrots, apples, onion, garlic—dump it all in. Get your hands in there. Toss till every piece is coated.
Really work it. Better coating now = better caramelization later.
Step 5: Spread on the Sheet Pan
Onto the pan, spread it into one layer. Space between pieces. Piled up = steamed = bad.
Too crowded? Use two pans. This matters.
Step 6: Roast, Flip, and Finish
Into the oven. 15 minutes.
Pull it out when edges touching the pan are browning. Flip everything around with the spatula so all sides get browned.
Back in for 10-15 more minutes. Watching for fork-tender carrots, bubbling caramelized glaze, soft apples that still hold shape.
Poke a carrot. Fork goes in easy but carrot’s not mush? You’re done.
You Must Know
Don’t lower the heat. 425°F does the work. Lower = steamed vegetables.
Flip everything halfway. Otherwise one side burns, other side stays pale.
Spacing. Can’t say it enough. Crowded pan ruins everything.
Personal Secret: Tiny pinch of cinnamon in my glaze. Maybe ⅛ teaspoon. Can’t taste it directly but adds something. Nobody’s figured out what I do different yet.
Pro Tips & Cooking Hacks
- Honeycrisp stays slightly crisp even roasted. That’s my pick. Granny Smith if you want tart. Braeburn’s middle ground.
- Even carrot slices cook evenly. Thick carrots, halve them first.
- Know your oven’s hot spots. Mine runs hot in the back so I rotate the pan.
- Extra crispy? Spread things out more after flipping.
- Dried thyme = use half. It’s stronger.
- Cutting carrots too thick is the mistake I see most. Won’t cook through before apples get too soft. Keep it ¼-inch.
Flavor Variations & Suggestions
Warm spices: ½ teaspoon cinnamon, pinch of allspice.
Different herb: Rosemary instead of thyme (1 teaspoon chopped). Sage works too.
Kick of heat: Cayenne or red pepper flakes in the glaze.
More veg: Sweet potatoes, parsnips, squash. Add 5-10 minutes cooking.
Citrus: Orange zest in glaze, squeeze of juice before serving.
Balsamic: Swap 1 tablespoon maple for balsamic vinegar.
Crunch: Toasted pecans or walnuts on top at the end.
Make-Ahead Options
Prep ahead: Chop everything 24 hours before. Store separate in fridge. Make glaze, cover it. Toss and roast when ready.
Partial cook: First 15 minutes, cool, refrigerate. Finish at 425°F for 12-15 when you want to serve.
Don’t freeze. Texture’s terrible after thawing.
Party move: Night before big dinner, prep everything. Day of, just toss and bake.
Recipe Notes & Baker’s Tips
- McIntosh or Gala break down more. Want sauce-like? Use those. Want apple pieces? Firm varieties.
- Glaze looks thin. It’s supposed to. Reduces and thickens while roasting, gets sticky.
- Cold maple syrup and oil from the fridge don’t mix well. Room temp works better.
- Scales up easy. More pans. Never crowd.
- Year-round recipe but best fall/winter when apples and carrots are peak.
Serving Suggestions
Holidays: Turkey, ham, pork loin. Shows up at my Thanksgiving every year now.
Weeknight: Chicken, salmon, pork chops.
Vegetarian: Over quinoa or rice, add nuts and cheese.
Brunch: With quiche or frittata. Sweet-savory for brunch doesn’t get enough credit.
Bowls: Grain bowls with chickpeas, greens, tahini.
Finish it: Fresh thyme, goat cheese, pecans, maple drizzle.
Hope you make this a bunch. Pulling that pan from the oven, that smell hitting you—worth it every time.
How to Store Your Maple Dijon Roasted Apples and Carrots
Fridge: Cool it completely. Airtight container. 3 days.
Reheat: Oven at 350°F for 5-10 minutes. Gets texture back. Microwave works in 30-second bursts but won’t be as good.
Room temp: 2 hours max.
Freezer: Don’t. Texture gets weird.
Leftover trick: Undercook slightly if you know you’ll have extras. Reheats better.
Allergy Information
Gluten-free: Yeah. Check your mustard label though.
Dairy-free: Yes.
Vegan: Yes.
Oil-free: Aquafaba instead of olive oil.
Nut-free: No nuts unless you add them as garnish.
Allergens: Mustard and garlic mainly.
Swaps:
- No mustard? Whole-grain mustard or apple cider vinegar + tiny pinch turmeric.
- No garlic? Skip it. Still good.
- Low-FODMAP? Ditch onion and garlic. Use garlic-infused oil.
Questions I Get Asked A Lot
Can I use a different type of mustard?
Stone-ground Dijon’s my favorite but regular Dijon’s fine. Whole-grain works. Don’t use yellow mustard—way too sharp, different flavor entirely.
My apples turned to mush – what happened?
Cut too small, soft apple variety (McIntosh does this), or roasted too long. Honeycrisp or Granny Smith next time, bigger pieces (½ to ¾ inch), check early.
Can I make this without maple syrup?
Honey if you’re not vegan. Flavor’s different but works. Agave too. Skip artificial sweeteners—won’t caramelize.
Do I have to peel the carrots and apples?
No. I keep peels on. Scrub them first. Carrot peels soften completely. Apple peels add texture. Peel if you want though.
Why is my glaze not caramelizing?
Pan’s too crowded (steaming instead of roasting) or oven’s running cool. Single layer, space between pieces. Check oven temp with a thermometer—lots run cooler than they say.
💬 Made this? Comment below! Tell me what you thought. What’d you change?
