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Maple dijon roasted apples and carrots is perfect for holiday tables weeknight dinners or anytime you want an effortlessly elegant side dish that delivers cozy sweetness with a mild kick. The warm earthy flavors and hint of tangy mustard glaze make veggies disappear fast even on picky plates.
Every time I make this for Thanksgiving there are never leftovers. Last spring my neighbor asked for the recipe after one spoonful at our potluck.
Gather Your Ingredients
- Carrots: Look for plump firm carrots with no cracks the brighter orange the sweeter
- Honeycrisp or Fuji apples: Choose crisp juicy varieties for best texture their natural sweetness holds up to roasting
- Pure maple syrup: Not imitation use amber grade for rich caramel notes
- Smooth Dijon mustard: Brings a gentle spice and helps the glaze cling
- Olive oil: Adds silkiness and helps veggies caramelize choose extra virgin for flavor
- Salt and pepper: Essential for balance flaky salt brings out the maple and apple notes
How to Make It
- Preheat the Oven:
- Heat your oven to 400 degrees Fahrenheit or 200 degrees Celsius then line a large baking sheet with parchment paper for easy cleanup.
- Prep the Produce:
- Peel the carrots if needed then slice on a diagonal about half an inch thick for even roasting. Core apples do not peel and chop into chunky wedges so they do not turn mushy.
- Mix the Glaze:
- In a small bowl whisk together maple syrup Dijon mustard olive oil salt and pepper until smooth and emulsified. The mixture should look golden glossy and creamy.
- Coat the Veggies:
- Place carrots and apples in a large bowl. Pour glaze over everything toss until well coated making sure every piece glistens and there are no dry spots.
- Arrange for Roasting:
- Spread apples and carrots in a single layer on your baking sheet. Give each piece a little space so they brown instead of steam. Reserve any extra glaze in the bowl.
- Roast Until Tender:
- Bake for twenty five to thirty minutes stirring halfway so the pieces caramelize on all sides. Both apples and carrots should be fork tender with browned edges and jams of sticky glaze.
- Finish and Serve:
- Once out of the oven drizzle with any reserved glaze from the bowl and serve warm. The contrast of golden sweet roasted fruit and tangy mustard sings in every bite.
My favorite part is how the apples grow candy sweet but stay firm making every forkful a textural surprise. I remember the first time my daughter helped slice apples and was shocked how good they tasted after roasting.
Flavor Boosters
Try parsnips for part of the carrots or use pears instead of apples for a floral flavor. For more heat a bit of whole grain mustard works beautifully or add fresh rosemary for a woodsy aroma.
Serving Suggestions
This dish fits right in with roasted turkey honey glazed ham or grilled tofu. For an autumnal grain bowl toss leftovers with cooked farro baby spinach and toasted pecans.
Creative Twists
In fall add fresh sage or thyme before roasting for harvest warmth. In spring toss in a handful of snap peas for a pop of green sweetness. Out of maple syrup try a drizzle of honey for a different spin.
Double the batch and freeze to enjoy cozy maple dijon roasted apples and carrots on busy weeks. Once you make this side it becomes a staple at any table.
Common Questions About This Recipe
- → Can I use different apple varieties?
Yes, Honeycrisp or Fuji work best, but any firm, sweet-tart apple will hold its shape and flavor when roasted.
- → Is it possible to make this dish ahead?
Roast the carrots and apples a day ahead, then reheat in the oven before serving for optimal taste and texture.
- → What main courses pair well with this side?
This dish complements roasted poultry, pork, or vegetarian mains, adding a sweet and tangy element to your meal.
- → Can I adjust the sweetness or tanginess?
Absolutely, increase or reduce the maple syrup or Dijon mustard to match your personal preference.
- → Is there a substitute for olive oil?
You can use melted butter or another neutral oil like avocado oil for a different flavor profile.