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Maple Dijon Roasted Carrots and Apples

Maple Dijon roasted carrots and apples are tossed with a maple-mustard coating and roasted until the carrots are tender with browned edges. The apples turn tender while still holding their shape, making this a colorful savory-sweet side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb carrots peeled and cut into 1/2-inch diagonal pieces
  • 2 tbsp olive oil divided
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 apples medium, firm, cored and cut into 1-inch wedges
  • 1 tbsp pure maple syrup
  • 2 tsp Dijon mustard

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Toss the carrots with 1 tablespoon of the olive oil, the salt, and pepper.
  4. Spread the carrots in a single layer on the baking sheet and roast for 15 minutes.
  5. In a medium bowl, whisk together the remaining 1 tablespoon olive oil, maple syrup, and Dijon mustard.
  6. Add the apples and toss to coat.
  7. Toss the apples with the carrots on the baking sheet.
  8. Spread the carrots and apples in a single layer and roast for 12 to 15 minutes, until the carrots are tender and browned at the edges and the apples are tender but still hold their shape.

Notes

For the best browning, spread the carrots and apples in a single layer without crowding the baking sheet. Refrigerate leftovers for up to 4 days; freezing is not recommended because the apples may soften. For a vegan version, check that the Dijon mustard is vegan.