Maple Dijon Roasted Apples & Carrots
A game-changing Thanksgiving side dish featuring sweet and tangy maple syrup and Dijon mustard roasted with apples and carrots for a warm, flavorful addition to your holiday table.
Ingredients
Main Ingredients
- 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
Preparation
- 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 mustard, 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
Serve this dish warm alongside your favorite Thanksgiving main courses. For extra presentation, garnish with chopped fresh herbs like parsley or thyme. Leftovers can be stored in an airtight container in the fridge for up to 3 days.