Maple Dijon Roasted Apples Carrots

Maple Dijon Roasted Apples and Carrots is one of those crowd-pleasing sides that turns simple produce into something truly special. The magic comes from tossing crisp apple slices and fresh carrots in a tangy maple Dijon dressing then roasting them until caramelized and golden at the edges. It is colorful enough for a holiday table but easy enough for a weeknight dinner. Every fall when apples are at their peak I find myself craving this dish and it always disappears fast.

The first time I made this was for Thanksgiving at my sister’s house and it was the only dish where there were no leftovers. Now my friends ask for the recipe every autumn.

Ingredients

• Honeycrisp or Granny Smith apples: Sliced for just the right amount of tartness and firmness
• Fresh carrots: Peeled and chopped for natural sweetness and earthy flavor
• Dijon mustard: Gives the glaze a gentle sharpness and depth
• Pure maple syrup: For rich caramel notes and sweetness always use real maple for the best results
• Olive oil: Ensures the veggies get crispy edges choose extra-virgin if possible
• Salt and pepper to taste: Can elevate the flavors so use a good quality sea salt and fresh cracked pepper

Instructions

Prepare the Ingredients:

Wash and core your apples then cut into even slices about half an inch thick. Peel and chop the carrots into coins or half moons keeping sizes as uniform as possible so everything cooks evenly.

Mix the Glaze:

In a large mixing bowl whisk together the Dijon mustard maple syrup olive oil salt and pepper until the mixture looks smooth and creamy.

Toss Apples and Carrots:

Add the apples and carrots to the bowl and use a spatula or your hands to toss them gently. Make sure each slice and piece is well coated with the maple Dijon mixture.

Arrange on Baking Sheet:

Line a rimmed baking sheet with parchment paper for easy cleanup. Spread the apples and carrots out in a single layer so they roast instead of steam.

Roast:

Slide the sheet into a preheated 400 degree oven. Roast for twenty five to thirty minutes. Stir or flip everything halfway through so both sides get nicely browned and caramelized.

Test for Doneness:

Check the largest carrot piece with a fork to make sure it is tender. Apples should look golden and slightly wrinkled the kitchen will smell amazing.

Serve:

Transfer to a serving platter and enjoy warm or at room temperature. Spoon any glaze left on the pan over the top for extra flavor.

Maple syrup is my secret power ingredient here. It helps the apples and carrots caramelize into sticky sweet bites that are totally irresistible. I still remember my nephew sneaking pieces off the sheet pan before dinner was served and now he asks for this side whenever he visits.

Storage Tips

If you have leftovers cool them fully before storing in an airtight container in the fridge. They will keep for three days and make an easy addition to lunch salads or grain bowls. For reheating use a toaster oven or skillet to revive some of the roasted texture.

Ingredient Substitutions

Not an apple fan Try pears for a softer fruit or butternut squash if you want more of a hearty veggie vibe. You can switch up the maple syrup for honey though it will be a bit sweeter. For a bolder flavor use spicy brown mustard instead of Dijon.

Serving Suggestions

This side pairs beautifully with pork roast roast chicken or even a mushroom pilaf if you want to keep things vegetarian. I also like to serve it with turkey burgers or pan-seared salmon for a quick weeknight meal. Sprinkle with toasted pecans or pumpkin seeds for a bit of crunch.

Cultural and Seasonal Notes

Roasting apples and carrots together is a tradition in many parts of the US during harvest season. Apples bring a nostalgic note of fall while carrots give the dish year round versatility. I especially love making this with farm stand carrots when they are sweetest in late summer or early fall.

This recipe can be doubled for family gatherings or halved for a quick weeknight side. Leftovers are delicious eaten cold or packed in lunchboxes.

Common Recipe Questions

→ Can I use other apple varieties?

Absolutely! Fuji, Gala, or Pink Lady apples are delicious alternatives, offering slightly different sweetness levels and textures.

→ What pairs well with this side?

This dish complements roasted chicken, pork, turkey, and even vegetarian mains like grain pilafs or lentil dishes.

→ Can I prepare this ahead of time?

Yes. Roast the apples and carrots in advance, then reheat gently in the oven before serving for best texture and flavor.

→ Should I peel the apples?

Peeling is optional; leaving the skins on adds color and nutrients, but peeled apples provide a softer texture after roasting.

→ How can I adjust sweetness or tanginess?

Add more maple syrup for extra sweetness or increase Dijon mustard for more tang. Taste the glaze before tossing vegetables.