Description
This Savory Maple Dijon Roasted Carrots and Apples recipe combines the natural sweetness of maple syrup and apples with the tangy sharpness of Dijon mustard, enhanced by aromatic thyme and garlic. Perfect for an autumn side dish, it offers a delightful balance of sweet and savory flavors, roasting the carrots and apples to tender perfection.
Ingredients
Scale
Vegetables and Fruit
- 4 medium carrots, cut into ¼” thick slices
- 2 medium apples (use firm varieties like Honeycrisp or Braeburn), cored and cut into chunks
- 1 medium onion, diced into ½” pieces
- 2 cloves garlic, finely chopped or 1 teaspoon garlic powder
Seasonings and Condiments
- 2 tablespoons olive oil (or aquafaba for oil-free version)
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard (stone-ground recommended)
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon thyme (fresh or dried)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables and apples evenly.
- Prepare the Ingredients: Wash and peel the carrots, then slice into ¼-inch thick rounds. Core and chop the apples into similar-sized chunks to ensure even cooking. Dice the onion into ½-inch pieces and finely chop the garlic or measure out garlic powder.
- Mix the Sauce: In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, chopped garlic (or garlic powder), salt, pepper, and thyme until smooth and combined. This mixture will provide a flavorful glaze for the vegetables and apples.
- Toss the Vegetables and Apples: In a large bowl, combine the sliced carrots, apple chunks, and diced onions. Pour the maple Dijon mixture over and toss thoroughly so each piece is evenly coated with the glaze.
- Arrange on Baking Sheet: Spread the coated carrots, apples, and onions in a single layer on a rimmed baking sheet lined with parchment paper for easy cleanup and even roasting.
- Roast in the Oven: Place the baking sheet in the preheated oven and roast for about 25 minutes, stirring halfway through cooking, until the carrots are tender and slightly caramelized and the apples are soft but hold their shape.
- Serve Warm: Once roasted, remove from the oven and transfer to a serving dish. Serve this savory-sweet side immediately to enjoy the full flavor and tender textures at their best.
Notes
- Use firm apple varieties like Honeycrisp or Braeburn to prevent mushiness during roasting.
- For an oil-free version, substitute olive oil with aquafaba or omit the oil entirely.
- Fresh thyme can be substituted with dried thyme; if using dried, reduce the quantity slightly as it is more concentrated.
- Adjust seasoning with salt and pepper to taste before roasting.
- This dish pairs wonderfully with roasted meats or as a side for a fall vegetarian meal.
