Maple Dijon Glazed Roasted Carrots and Apples

Looking for an easy carrot apple side dish recipe? These caramelized carrots and apples with a maple dijon mustard glaze is quick and simple for a weeknight dinner, but impressive enough for guests!

easy carrots and apples recipe

Are you in a gluten-free side dish rut? I hear you! While roasted vegetables are my go-to accompaniment for weeknight dinners or entertaining, I feel like I turn to the same veggies time and again.

A fridge clean out inspired me to make this carrots and apples recipe. Since they both have a slightly sweet flavor, I knew they would compliment each other beautifully.

This carrot apple side dish combines the ease of roasted zucchini with a perfect medley of ingredients, like in roasted green beans and potatoes. Adding an easy maple mustard glaze brings it all together into one great marriage of flavors!

Types of carrots to use

You will need one pound of carrots for this recipe. Pick thinner carrots so they roast at the same rate as the apples. If the carrots are thicker, slice lengthwise to make two thinner halves. Baby carrots may also be used, but if they are thicker halve these as well.

Best apples for roasting

When choosing the best roasting apples you will want to look for similar characteristics as baking apples. They should hold their shape and not disintegrate into a mushy mess as they cook. 

Below are my personal favorites to use for roasting and in desserts, such as gluten-free apple cobbler and gluten-free apple bread.

• Honeycrisp
• Granny Smith
• Jonagold
• Braeburn
• Pink Lady
• Golden Delicious

Ingredient substitutes

• Maple – Instead of pure maple syrup, honey or brown sugar may be used. If using honey, though, line the pan with parchment paper for easy clean up. When honey cooks at high heat it becomes very sticky on baking pans.
• Mustard – I used stone ground mustard because it has a milder flavor. The mustard seeds are left whole, not crushed like in dijon mustard, which has a spicier flavor. Dijon or spicy brown mustard may be substituted.
• Olive Oil – This adds a hint of flavor, but is mostly used to brown the carrot mixture. For added flavor substitute melted butter.
• Spices – Since carrots and apples both have a sweeter flavor profile, I wanted the spices to be warm and a little peppery. A combination of allspice and ground coriander compliments the glaze, but adding a dash of cinnamon or ginger would also go. Alternatively, a simple kosher salt and fresh ground pepper mixture works well.

how to make Carrots and Apples

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Begin by preheating the oven to 425ºF. Spray a baking sheet with nonstick cooking spray. Even if the coating contains olive oil, I add a nonstick coating to make sure the vegetables don’t stick.

Leave the washed apples’ skins on. Core and cut into thick slices. Wash and peel the carrots. Slice thicker carrots in half lengthwise so they are uniform thickness to cook at the same rate.

In a small bowl whisk together the glaze ingredients – olive oil, pure maple syrup, mustard, salt, pepper, ground coriander, and allspice.

Drizzle the glaze over the carrots and apples and toss to combine. Lay out the mixture evenly on the pan, making sure everything lies flat in a single layer.

Bake for 15 minutes, or until the side touching the baking sheet starts to brown. Toss and flip the carrots and apples. Return to the oven and roast for 15 more minutes, or until tender and starts to caramelize.

Can I add onions?

Yes. To make a carrots, apples and onions side dish, cut one small yellow, white or Vidalia sweet onion in wedges. If desired, you may even add a clove or two of minced garlic.

Since additional vegetables will be added, I suggest dividing the mixture between two pans. This will allow more room for hot air to circulate, making golden roasted exteriors instead of blandly steamed.

Pro roasting tips

• To achieve golden, caramelized exteriors, it’s important to not crowd the pan. If the contents can’t lie flat in a single layer, divide the mixture between two pans, rotating halfway through.
• The initial bake is longer to create a browned exterior. Leave the carrots and apples be, not tossing or moving, until the side touching the baking sheet starts to brown.
• If carrots are thick, slice lengthwise to make two thinner halves. When I roast carrots, I leave some whole and halve others to make sure they are uniform and cook at the same rate.

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