There are some side dishes that just feel like a warm hug on a plate, and these Maple Dijon Roasted Carrots and Apples are exactly that. It’s one of those recipes I turn to again and again, whether I’m planning a big holiday meal or just want to make a Tuesday night dinner feel a little more special. The magic is in the simplicity: humble carrots, sweet apples, and savory onion are transformed in the oven by a glaze that hits all the right notes—sweet, tangy, and deeply flavorful.
The aroma that fills the kitchen as this roasts is just incredible. You get the earthy sweetness of the carrots caramelizing, the comforting scent of baked apples, and that sharp, savory kick from the Dijon and thyme. It’s a side dish that’s elegant enough for company but so easy you’ll want to make it all the time. Trust me, once you try this combination, you’ll be completely hooked.
Why Sweet Apples and Tangy Dijon Make the Perfect Pairing
At first glance, apples and mustard might seem like an unusual couple, but they are a classic culinary match made in heaven. Think about it: the sharp, pungent bite of Dijon mustard is the perfect counterpart to the natural, gentle sweetness of apples and maple syrup. It’s a lesson in balance. The mustard cuts through the sweetness, preventing the dish from becoming cloying, while the maple syrup and apples mellow the mustard’s intensity.
When you roast these ingredients together, something truly special happens. The high heat of the oven encourages caramelization, deepening the sugars in the carrots, apples, and onion. This process creates a rich, complex flavor that’s so much more than the sum of its parts. The maple syrup in the glaze helps this process along, creating those delicious, slightly crispy, browned edges we all fight over. The savory notes from the onion, garlic, and thyme ground the dish, tying everything together into a cohesive, unforgettable side. It’s a flavor profile that works beautifully alongside savory mains like roasted chicken, pork, or turkey.
Gathering Your Ingredients for This Roasted Side Dish
One of the things I love most about this recipe is its reliance on simple, wholesome ingredients you might already have on hand. There’s nothing fancy here, just good food that comes together beautifully. Here’s what you’ll need:
- 4 large carrots (about 1 pound), sliced about ¼-inch thick on the bias (a diagonal cut).
- 3 large apples (about 1 pound), cored and chopped into ½-inch cubes.
- 1 onion, diced into ½-inch pieces.
- 5 cloves garlic, finely chopped (or 1 teaspoon garlic powder if you’re in a pinch).
- ¼ cup olive oil (or aquafaba for a plant-based, oil-free option).
- ¼ cup maple syrup — please use the real stuff! The flavor is so much better.
- 3 tablespoons stone ground dijon mustard. I find stone ground gives a wonderful texture and a more rustic, complex flavor than smooth Dijon, but either will work.
- 1 teaspoon dried thyme (or 1 tablespoon of fresh thyme leaves).
- ½ teaspoon salt.
- ½ teaspoon black pepper.
Crafting the Maple Dijon Glaze and Roasting to Perfection
This is where the magic begins! The process is wonderfully straightforward, making it a perfect recipe for busy days. Just follow these steps for a perfectly caramelized, tender result.
- Preheat Your Oven: First things first, get your oven preheating to 425°F (220°C). A hot oven is key to getting that beautiful roast and caramelization instead of just steaming the vegetables.
- Whisk the Glaze: In a large mixing bowl (make sure it’s big enough to hold all your veggies!), whisk together the olive oil, maple syrup, stone ground dijon mustard, salt, black pepper, and thyme. Whisk until it’s fully combined and looks like a creamy dressing. This is your flavor base!
- Toss Everything Together: Add your prepared carrots, apples, onion, and garlic to the bowl with the glaze. Use a large spoon or your clean hands to toss everything thoroughly. You want to make sure every single piece is lightly and evenly coated in that glorious glaze. Don’t rush this step!
- Spread it Out: Pour the mixture onto a large, rimmed baking sheet. The most important part here is to spread it into a single layer. If the pan is too crowded, the vegetables will steam instead of roast, and you won’t get those lovely browned edges. Use two pans if you need to!
- First Roast: Place the baking sheet in the preheated oven and roast for 15 minutes. At this point, you’ll start to smell that amazing sweet and savory aroma filling your kitchen. The pieces touching the pan should be starting to get golden brown.
- Flip for Even Cooking: Carefully remove the pan from the oven. Use a spatula to flip and stir the carrot and apple mixture around. This ensures everything gets a chance to caramelize evenly.
- Finish Roasting: Return the pan to the oven and roast for another 10 to 15 minutes. The dish is done when the carrots are tender enough to be easily pierced with a fork and the glaze has thickened and caramelized in spots. The apples should be soft but still hold their shape.
- Serve and Enjoy: Serve the roasted carrots and apples warm, right off the pan. The flavor is best when it’s fresh from the oven.
Common Pitfalls to Avoid for Perfectly Caramelized Carrots
This recipe is quite forgiving, but a few small details can make a big difference between good and great roasted carrots and apples. Here are a couple of things I’ve learned to watch out for over the years.
The Secret to a Glaze That Coats, Not Drowns
The goal of the glaze is to lightly coat each piece, helping it to caramelize and adding a layer of flavor. A common mistake is using too much liquid. If your vegetables are swimming in the glaze, they will boil and steam in the oven, resulting in a soft, mushy texture instead of that delicious roasted one. The ratio in this recipe is carefully balanced to prevent this. Make sure you whisk the oil, syrup, and mustard together thoroughly before adding the vegetables. This emulsifies the glaze, helping it cling to the carrots and apples for a perfect, even coating.
Choosing the Right Apple for Roasting Success
Not all apples are created equal when it comes to roasting! Some varieties hold their shape beautifully under high heat, while others can break down into applesauce. For this recipe, you want a firm, crisp apple that has a good balance of sweet and tart flavors. My personal favorites are Honeycrisp, Braeburn, Gala, or Fuji. They become tender and sweet while still retaining their cube-like shape. I would recommend avoiding softer apples like Red Delicious or McIntosh, as they are more likely to turn mushy during the roasting process.
Delicious Ways to Serve and Store Your Roasted Carrots
This side dish is incredibly versatile! It’s a showstopper on a holiday table next to a Thanksgiving turkey or a Christmas ham, but it’s equally at home alongside a simple weeknight meal. I love serving it with:
- Roasted chicken or pork loin
- Pan-seared sausages
- As a hearty vegetarian main course over a bed of quinoa or farro
- A simple green salad to round out the meal
If you have leftovers (which is rare in my house!), they store wonderfully. Let the carrots and apples cool completely, then transfer them to an airtight container. They will keep in the refrigerator for up to 4 days. To reheat, you can either pop them back in the oven at 350°F for about 10 minutes to help them crisp up again, or simply warm them in the microwave for a minute or two.
Your Maple Dijon Roasting Questions, Answered
Can I use a different kind of mustard?
Absolutely! While I love the texture of stone ground Dijon, a smooth Dijon mustard will also work perfectly well. You could even try a spicy brown mustard for a different kind of kick, though it will change the flavor profile slightly.
Can I prepare this dish ahead of time?
Yes, you can do some of the prep in advance to save time. You can chop the carrots, onion, and garlic a day ahead and store them in an airtight container in the fridge. I would recommend waiting to chop the apples until you’re ready to roast to prevent them from browning. You can also whisk the glaze together and store it in a jar in the refrigerator.
What if I don’t have fresh thyme?
The recipe calls for dried thyme, which is a great pantry staple! If you happen to have fresh thyme, you can definitely use it. The general rule is to use three times the amount of fresh herbs as dried, so you would use about 1 tablespoon of fresh thyme leaves.
Can I add other vegetables to this dish?
For sure! This recipe is a great base for other root vegetables. Parsnips or sweet potatoes would be a delicious addition. Just be sure to cut them to a similar size as the carrots to ensure even cooking, and make sure not to overcrowd the pan.
Maple Dijon Roasted Carrots and Apples
Ingredients
Method
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together the olive oil, maple syrup, dijon mustard, salt, black pepper, and thyme to create the glaze.
- Add the sliced carrots, chopped apples, diced onion, and chopped garlic to the bowl. Toss thoroughly to ensure all ingredients are evenly coated.
- Spread the mixture in a single layer on a large baking sheet.
- Roast for 15 minutes, or until the side touching the pan begins to brown.
- Remove the pan from the oven and flip the mixture.
- Return to the oven and continue to roast for an additional 10 to 15 minutes, or until the carrots are tender when pierced with a fork and the glaze is lightly caramelized.
- Serve warm.
