Savory Maple Dijon Roasted Carrots (Print version)

Carrots and apples roasted in maple Dijon glaze deliver cozy fall flavor. Perfect for plant-based, comforting dinner.

# Ingredient List:

→ Roasted Produce

01 - 4 medium carrots, sliced diagonally into 1/4 inch thick pieces
02 - 2 medium firm apples (such as Honeycrisp or Braeburn), chopped into 1/2 inch cubes
03 - 1 medium onion, diced into 1/2 inch pieces
04 - 2 cloves garlic, finely chopped or 1 teaspoon garlic powder

→ Glaze

05 - 2 tablespoons olive oil or aquafaba
06 - 2 tablespoons maple syrup
07 - 2 tablespoons Dijon mustard, stone-ground recommended
08 - Salt, to taste
09 - Black pepper, to taste
10 - 1 teaspoon fresh or dried thyme

# How To Make It:

01 - Preheat oven to 425°F. Ensure oven is fully heated for optimal caramelization.
02 - Slice carrots diagonally into 1/4 inch pieces, chop apples into 1/2 inch cubes, dice onion into 1/2 inch pieces, and finely chop garlic.
03 - In a large bowl, whisk together olive oil or aquafaba, maple syrup, Dijon mustard, salt, black pepper, and thyme until well combined.
04 - Add carrots, apples, onion, and garlic to the bowl, tossing thoroughly to evenly coat all pieces with the glaze.
05 - Arrange the coated mixture in a single layer on a metal baking sheet, avoiding overcrowding for even roasting.
06 - Roast for 15 minutes, then use a spatula to turn the mixture and roast for an additional 10 to 15 minutes, until vegetables are tender and edges are caramelized.

# Expert Advice:

01 -
  • Quick to make and ready in under an hour
  • Uses easy to find ingredients you probably already have
  • Perfectly caramelized thanks to a hot oven
  • Vegan and allergy friendly with oil free option
  • Versatile enough for holidays or simple weeknight sides
02 -
  • Packed with Vitamin A and C for immunity
  • Kid tested and approved for picky eaters
  • Easy to double for meal prep or crowds
03 -
  • Always chop your veggies to uniform sizes so everything cooks at the same rate and nothing gets mushy
  • Preheating the baking sheet itself in the oven before adding the mixture can double your caramelization factor
  • If you are using aquafaba instead of oil, whisk in a pinch of baking soda for extra crispiness on the edges

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