Ingredients
1.5 pounds carrots, peeled and chopped into 1-inch pieces
2 firm apples (Honeycrisp, Gala, or Pink Lady), cored and chopped into 1-inch chunks
3 tablespoons extra virgin olive oil
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard (smooth or whole grain)
1 tablespoon fresh thyme leaves, stems removed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
2. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, thyme, salt, and pepper until well-combined.
3. In a large mixing bowl, toss chopped carrots and apples with the maple Dijon glaze until evenly coated.
4. Spread the mixture in a single, even layer on the prepared baking sheet, using two sheets if necessary to avoid overcrowding.
5. Roast in the oven for 20 minutes, then remove and flip the pieces with a spatula.
6. Return to oven and roast for another 15 to 20 minutes, until the carrots are tender and caramelized.
7. Remove from oven, garnish with extra thyme if desired, and serve warm.
Notes
Choose firm apples like Honeycrisp or Gala to maintain texture during roasting. Rainbow carrots can add vibrant color. Make ahead by chopping carrots and preparing the glaze in advance—just chop apples right before roasting. Add toasted pecans, red onion, or spices like cinnamon for variation. Leftovers store well in the fridge for up to 4 days and reheat easily.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 12g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg