Maple Dijon Roasted Carrots and Apples

This is one of those simple, cozy sides that feels like fall in a pan: carrots roasted until their edges caramelize, apples that soften and sing with maple and Dijon, a little salt, a little pepper, and everything sticky-good. It’s humble, not trying to be fancy, but it hits the sweet-savory thing so perfectly that even picky eaters come back for seconds.

My husband absolutely loses it over this dish. He’ll pile his plate like it’s the end of the world and then hover by the oven while the leftovers cool because “they’re better at room temp.” Our kid calls it candy carrots, which is a win in my book. This started as a lazy weeknight experiment—leftover apples from a baking mishap and a “why not?” squeeze of mustard—and now it’s our go-to when we want something that feels like effort without actually being fussy.

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I learned early on to roast the carrots and apples on the same sheet but not too crowded—crowding = steaming, and steaming = sad. Also, I once tried this with whole-grain mustard and it turned into a tiny disaster of texture because the mustard seeds burned; smoother Dijon is much kinder. One time I swapped maple for plain honey when I was out of syrup and it worked fine, but I missed the woody, deep flavor maple gives—worth keeping a little bottle in the pantry just for this.

Shopping Tips

– Produce/Fruit: Look for firm apples that are slightly tart (Honeycrisp, Gala, or Braeburn work great) so they hold shape but still sweeten as they roast.
– Vegetables: Use carrots that are similar in size for even roasting—baby carrots are an easy shortcut if you’re short on time.
– Sweeteners: Real maple syrup adds depth; grade A is fine. If you buy imitation pancake syrup, you’ll miss some complexity.
– Fats & Oils: Use a neutral oil with a high smoke point (canola, grapeseed) or a little olive oil if you’re careful with heat.
– Spices: Freshly ground black pepper and a pinch of flaky salt make a big difference—skip the pre-ground if it’s been in your pantry for years.

Prep Ahead Ideas

– Peel and chop the carrots up to 2 days ahead and store in cold water in the fridge to keep them bright; drain and dry before roasting.
– Core and slice apples the morning you plan to roast, or slice just before tossing with the dressing so they don’t brown—if you must do it earlier, toss with a little lemon juice and store in an airtight container.
– Mix the maple-Dijon glaze and keep it in a jar in the fridge for up to a week; shake and use when needed—this means assembly is literally a few minutes on weeknights.
– Bring the carrots to room temp for 20 minutes before roasting if they’ve been in the fridge; they’ll cook more evenly.

✔Time-Saving Tricks

– Buy pre-cut carrots or use a mandoline for quick, even slices—just watch your fingers.
– Roast on a hot sheet pan in a single layer for faster caramelization; don’t crowd the pan.
– Use convection if you have it: it speeds up browning and crisps the edges better.
– If you forgot to roast anything, quickly sauté softened apple slices in a skillet with the glaze while the carrots finish in the oven.

✔Common Mistakes

– Overcrowding the pan: I once roasted everything on one small pan and ended up with soggy, sad pieces—use two pans if needed.
– Burning the mustard: too high heat + whole-grain mustard seeds = bitter char. Use smooth Dijon or add mustard after initial roasting.
– Undersalting: sweet dishes need salt to sing. Sprinkle flaky salt at the end for contrast.
– Rescue move: if the apples get mushy, mash a few into the glaze and spread over the carrots for a chunky compote vibe.

What to Serve It With

– Simple roast chicken or pork chops for a cozy dinner.
– A grain bowl with farro or quinoa and a handful of greens for a lunch that feels intentional.
– Crusty bread and soft cheese like goat cheese or ricotta for a quick vegetarian meal.
– Toss with warm lentils and a splash of the leftover glaze for an earthy side.

✔Tips & Mistakes

– Use a hot oven and a roomy baking sheet—air circulation = caramelization.
– Add the maple-Dijon glaze halfway through roasting for layers of flavor, not just syrupy burns.
– If your carrots are very sweet, cut back slightly on the maple to keep balance.
– Quick fix: soggy bottoms? Blast under the broiler for 1–2 minutes, watching like a hawk.

✔Storage Tips

Stash leftovers in an airtight container in the fridge for 3–4 days. Reheat in a skillet or oven to bring back some crispness; the microwave makes them soft but still tasty. Cold? Totally fine—throw them on toast with ricotta for breakfast or chop into a salad. No shame in eating them straight from the container.

✔Variations and Substitutions

– Honey works if you’re out of maple, but the flavor will be lighter and less woodsy.
– Swap Dijon for whole-grain mustard for texture, but add it later in cooking to avoid burning.
– Try adding a splash of apple cider vinegar or lemon at the end for brightness.
– Toss in a handful of chopped pecans or walnuts in the last 5 minutes for crunch.
– If you want it vegan, choose a vegan-friendly mustard and plant-based oil—this recipe is already plant-forward.

Frequently Asked Questions

Maple Dijon Roasted Carrots and Apples

Sweet roasted carrots and apples meet a tangy maple–Dijon glaze, finished with thyme for a cozy, savory-sweet side.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb carrots, peeled and cut into 1-inch sticks
• ▢ 1 lb firm apples, cored and sliced into thick wedges Honeycrisp or Gala work well
• ▢ 2 tbsp extra-virgin olive oil
• ▢ 3 tbsp pure maple syrup
• ▢ 1.5 tbsp Dijon mustard
• ▢ 1 tbsp apple cider vinegar
• ▢ 0.75 tsp kosher salt
• ▢ 0.5 tsp freshly ground black pepper
• ▢ 1 tsp fresh thyme leaves, chopped or use 1/2 tsp dried
• ▢ 0.125 tsp crushed red pepper flakes optional, for gentle heat

Instructions

Preparation Steps

• Preheat oven to 425°F and line a large rimmed baking sheet with parchment.
• Cut carrots into sticks and slice apples into wedges; set apples aside for later.
• Whisk olive oil, maple syrup, Dijon, vinegar, salt, pepper, thyme, and red pepper flakes in a large bowl.
• Toss carrots with about two-thirds of the glaze. Spread on the sheet pan in a single layer.
• Roast 15 minutes, stirring once halfway.
• Coat apples with remaining glaze. Scatter apples over the carrots and toss lightly on the pan.
• Roast 8–10 minutes more until carrots are tender and edges caramelize. Broil 1–2 minutes for extra color if desired.
• Transfer to a warm platter and sprinkle with a few extra thyme leaves. Serve right away.

Notes

Variation: Swap thyme for chopped rosemary, or add 1/4 cup toasted pecans after roasting for crunch. Storage: Refrigerate up to 4 days; reheat on a sheet pan at 375°F for 8–10 minutes.

This recipe is an original creation inspired by classic Maple Dijon Roasted Carrots and Apples flavors. All ingredient ratios and instructions are independently developed.