Maple Dijon Roasted Carrots and Apples
Let Me Tell You a Little Story First…
You ever have one of those kitchen moments where you think, should I just throw this together and hope for the best? Well, that was exactly how my Maple Dijon Roasted Carrots and Apples came to be! It all started on a Sunday when I was supposed to bring a veggie side to my cousin’s potluck. I opened the fridge, saw a bag of carrots threatening mutiny, a couple of apples on their last adventure, and that old reliable bottle of Dijon (the fancy kind—though honestly, any mustard works fine). The first batch was… let’s say, a little experimental (my husband politely said it had ‘character’). But after some tweaking, this one’s now a staple at our table—especially anytime the weather turns iffy and I want something warming but not fussy. Also: be ready for your kitchen to smell amazing.
Why I Keep Coming Back to This
I make this dish when I want to look like I tried harder than I did (sorry, not sorry). My family actually requests this one, which is not something I hear about broccoli, let’s be honest. My kids love the sweetness (that maple syrup does some actual magic), and I love that I can dump everything on a tray and walk away for a bit. Oh, and here’s my mild grumble: peeling carrots is my nemesis, so sometimes I skip it entirely (they lived). But seriously—this is forgiving, super quick to put together, and always feels like much more than the sum of its parts.
What You’ll Need (And What You Can Swap)
- Carrots – About 5 big ones, or a small bag of the baby sort if you ‘can’t even’ right now.
- Apples – 2 medium, crisp is best—Gala or Honeycrisp. I used Granny Smith once; too tart, but you do you!
- Maple Syrup – 2 generous tablespoons; the dark kind is fancier, but pancake syrup works in a pinch (my grandmother would be scandalized by this, but, well…)
- Dijon Mustard – A level tablespoon. Grainy or smooth, doesn’t matter much honestly.
- Olive Oil – 1 big glug (about 1.5 tablespoons). Sometimes I swap avocado oil if I’m feeling fancy.
- Salt & Pepper – A pinch and a few grinds—this is the only precise thing, actually.
- Fresh thyme (optional) – A sprig or two. I skip when the herb plant on my windowsill looks sad.
Here’s How I Throw It Together
- Crank your oven to 400°F (or 200°C for my metric pals). Preheat it properly—don’t rush; cold ovens are the enemy of caramelization. (I learned this the hard way!)
- Slice your carrots on the bias or into thick sticks—no need to be precious. Apples, cored and cut into chunky wedges (I never peel mine—fibre galore!)
- Grab a big bowl. Toss in your apple slices, carrot pieces, the olive oil, maple syrup, Dijon, and thyme (if you found some). Salt and pepper time. I use my hands for this; wooden spoons are overrated—plus, my dog gets very interested at this step.
- Spread out everything on a large baking tray (parchment paper if you want less clean-up; I live dangerously and do without).
- Bake for about 25-30 minutes. Halfway through, I usually sneak a taste and give things a stir—don’t worry if apples get a bit mushy; that’s part of the charm.
- When carrots are golden and apples just catching some color, you’re done. I let them cool a bit before serving, but if you snag a hot bite, I won’t judge.
Notes Form My Many Experiments
- Once, I tried super skinny carrots for speed’s sake—they burnt in a flash. Chunkier is better here.
- I think this tastes even better after sitting for an hour, but my family rarely lets it sit that long.
- Using honey instead of maple? Not bad, but it’s lacking that little ‘edge’ maple brings.
If You Like Playing With Your Food (Variations)
- Added parsnips: yum (and more earthy, if that’s your thing).
- Crumbled feta on top just before serving—bit tangy, bit salty, pretty great.
- Once added a sprinkle of chili flakes—got some ‘what did you do to the carrots?!’ looks. Maybe not for everyone.
Do You Need Fancy Equipment?
I love using my battered old sheet pan—nothing sticks to it (well, hardly ever). If you don’t have parchment, foil or a silicone mat works, or just oil the pan and cross your fingers. No mixing bowl? Use a zip-top bag. Fancy spatulas are fun, but a regular spoon or even your hands will do the trick. No stress.
How Long Can I Store This? (Not That You’ll Need To)
Technically, leftovers keep 2-3 days in a sealed container in the fridge—though honestly, in my house it never lasts more than a day! I tried freezing once… not my best idea. The apples get a bit sad and watery. But if you’re prepping ahead, you can cut everything the day before, store in the fridge, and toss together right before roasting.
How I Like to Serve It (But You Do You!)
We serve this as a side with roast chicken on Sundays, but it’s also gone down a storm with grilled pork or holiday ham (Christmas Eve at my mum’s last year got a thumbs-up). Sometimes I pile leftovers on toast and sprinkle on goat cheese—oddly delightful.
Things I Messed Up (So You Don’t Have To)
- Roasting on a crowded pan: the veggies just steam and go floppy—spread ‘em out.
- I once tried microwaving leftovers to save time—nope. It just turns to a weird, mushy puddle. Oven is best for second-go warm-ups.
- Don’t skimp on salt at the start; dull carrots are the enemy of fun.
You (Honestly) Ask, I Answer
- Can I use baby carrots? Yes! Just toss them in as is—sometimes I halve the big ones. Super convenient if you’re running late.
- What apples are best? I lean toward Honeycrisp if they’re on sale, but I’ve used whatever’s hanging around. Red Delicious isn’t my fave though; they kind of disappear while roasting.
- Is it too sweet? Not really! The Dijon cuts through the maple perfectly, though you could drop the syrup down a notch. Or actually, use a little lemon juice at the end if it feels too rich.
- Whole grain mustard ok? Yup, and sometimes it looks even fancier. (I once accidentally used horseradish mustard—whoops! Would not repeat.)
- Where’d you get your sheet pan? Oh, that old thing! I actually learned a ton about good pans here. I think the King Arthur one is kind of the holy grail, but a supermarket pan is totally fine!
Anyway, if you give Maple Dijon Roasted Carrots and Apples a go, let me know how it turns out! And if you figure out a way to make peeling carrots fun, please, send help. Happy roasting—catch you in the kitchen.
Ingredients
- 1 lb carrots, peeled and cut into sticks
- 2 large apples, cored and sliced
- 2 tbsp olive oil
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
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1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2In a large bowl, whisk together olive oil, maple syrup, Dijon mustard, fresh thyme, salt, and black pepper.
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3Add carrots and apple slices to the bowl and toss well to coat with the maple Dijon mixture.
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4Spread the carrots and apples evenly on the prepared baking sheet.
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5Roast for 25-30 minutes, tossing halfway through, until carrots are tender and slightly caramelized.
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6Serve warm, garnished with additional fresh thyme if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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