Maple Dijon Roasted Apples & Carrots Recipe – Sweet & Savory Fall Side Dish
These Maple Dijon Roasted Apples & Carrots are a vibrant, flavor-packed side dish that brings sweet and savory together in perfect harmony. Crisp apples and tender carrots are tossed in a maple-Dijon glaze, then roasted until caramelized and golden. Ideal for fall dinners, holiday spreads, or cozy weeknight meals, this dish pairs beautifully with roasted meats or grain bowls. It’s easy to make, naturally gluten-free, and bursting with seasonal flavor.
Equipment
- Baking sheet
- Mixing bowl
- Whisk
- Knife and cutting board
- Parchment paper (optional)
Ingredients
- 4 medium carrots (rainbow or orange), peeled and chopped
- 2 firm apples (Honeycrisp, Fuji, or Pink Lady), chopped
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard (smooth or grainy)
- 2 tbsp olive oil (or avocado oil)
- ½ tsp salt
- ¼ tsp black pepper
- Optional: 1 tsp chopped fresh thyme or rosemary
- Optional garnish: crumbled goat cheese, toasted nuts
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease.
- Peel and chop carrots into ½-inch pieces. Core and chop apples to match in size.
- In a bowl, whisk maple syrup, Dijon mustard, olive oil, salt, pepper, and herbs (if using).
- Toss carrots and apples in the glaze until evenly coated.
- Spread mixture in a single layer on the baking sheet. Avoid overcrowding.
- Roast for 25–30 minutes, flipping halfway through, until edges are golden and caramelized.
- Optional: Garnish with goat cheese, toasted nuts, or fresh herbs before serving.
Notes
- Apple choice matters: Use firm apples to avoid mushy texture.
- Cut evenly: Uniform pieces ensure even roasting.
- Flip halfway: Promotes caramelization and prevents sogginess.
- Make-ahead tip: Prep glaze and chop produce a day ahead.
- Storage: Keeps in fridge for 3 days. Reheat in oven or air fryer for best texture.
- Variations: Add parsnips, sweet potatoes, balsamic vinegar, cayenne, or smoked paprika for a twist.