Description
Bright, cozy, and effortless — these roasted apples and carrots get tossed in a sticky maple-Dijon glaze and baked until edges caramelize. The result is sweet, tangy, and perfect alongside roast meats or as a colorful vegetarian side.
Ingredients
Scale
- 2 medium apples (Honeycrisp or Granny Smith), cored and cut into slices (≈ 2 cups)
- 4 medium carrots, peeled and cut into bite-sized pieces (≈ 2 cups)
- 3 Tbsp Dijon mustard
- 4 Tbsp pure maple syrup
- 2 Tbsp olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment or lightly oil it.
- In a bowl whisk together the Dijon, maple syrup and olive oil until the mixture looks smooth. Season with salt and pepper.
- Add the apple slices and carrot pieces to the bowl and toss until every piece is coated in the glaze.
- Spread the apples and carrots in a single layer on the prepared sheet — don’t crowd them, or they’ll steam instead of roast.
- Roast for about 25–30 minutes, stirring once halfway through, until the vegetables are tender and the edges pick up golden brown caramelization.
- Transfer to a serving dish and serve warm.
Notes
- Quick tips
- For extra flavor, toss in a teaspoon of fresh thyme or a pinch of cinnamon before roasting.
- If you want more crunch, sprinkle chopped toasted pecans over the pan after roasting.
- To reheat, warm gently in a 350°F oven for 8–10 minutes so the edges crisp up again.
- Make-ahead & storage
- Cool completely, then keep leftovers covered in the fridge for up to 3 days. Reheat in the oven for best texture.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 160
- Sugar: 12g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg