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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Servings:
Ingredients
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.