Looking for an easy carrot apple side dish? These caramelized carrots and apples tossed in a maple-Dijon glaze are quick enough for a weeknight and elegant enough for company.
Easy Carrots and Apples Recipe
If you’re tired of the same gluten-free side dishes, this roasted carrots and apples recipe is a welcome change. A fridge clean-out inspired the pairing: both ingredients have a natural sweetness that complements the others when roasted.
This side combines the simplicity of classic roasted vegetables with a bright maple-mustard glaze for balanced sweetness and tang. It’s an effortless way to elevate dinner without extra fuss.
If you’re looking for a flavorful, quick & easy side dish, this is it! The combination of flavors is perfect — roasting intensifies both the carrots and apples. I will definitely make this again.
—Donna
What Type of Carrots To Use?
Use about one pound of carrots. Choose thinner carrots so they roast at the same rate as the apples. If your carrots are thicker than 1 inch in diameter, slice them lengthwise to create uniform pieces. Baby carrots work well too; halve any that are large.
Best Apples For Roasting?
Pick apples that hold their shape when baked rather than turning to mush. Good choices include:
- Honeycrisp
- Granny Smith
- Jonagold
- Braeburn
- Pink Lady
- Golden Delicious
Ingredient Swaps
- Maple: Substitute honey or brown sugar if you don’t have pure maple syrup. If using honey, line the pan with parchment for easier cleanup since honey can stick when heated.
- Mustard: Stone-ground mustard offers a mild, textured tang. Dijon or spicy brown mustard are fine substitutes if you prefer a smoother or spicier edge.
- Olive oil: Olive oil helps with browning; swap melted butter for a richer flavor.
- Spices: Ground coriander and allspice add warmth with a touch of pepper. A pinch of cinnamon or ginger also works, or keep it simple with kosher salt and freshly ground black pepper.
Let’s Make This Together!
(Below are step-by-step photos and summarized instructions. For exact ingredient amounts, see the recipe card.)
Prep the carrots and apples
Preheat the oven and spray a baking sheet with nonstick spray. Leave washed apples unpeeled, core them and cut into thick slices. Peel the carrots and halve any thicker pieces so all pieces roast evenly.
Drizzle on flavor
Whisk together maple syrup, olive oil, mustard, salt, pepper, coriander and allspice. Drizzle the glaze over the carrots and apples and toss to coat.
Spread the mixture in a single layer on the baking sheet so pieces aren’t crowded. Roast 15 minutes, then toss and roast another 15 minutes until tender and caramelized.
Can I Add Onions?
Yes. Slice one small yellow, white, or Vidalia onion into wedges and add to the pan. You can also include a clove or two of minced garlic. If you add more vegetables, spread the mixture across two pans so pieces roast instead of steam.
Pro Roasting Tips
- Don’t crowd the pan. Arrange everything in a single layer or use two pans so pieces brown evenly.
- Let the pan sit undisturbed for the first 15 minutes so the side touching the sheet can brown before tossing.
- Cut thick carrots lengthwise so all pieces finish cooking at the same time. Mixing whole and halved carrots can help even out cooking times.
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Maple Dijon Glazed Roasted Carrots and Apples
Melissa ErdelacPin
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Ingredients
- 2 apples, cored and thickly sliced
- 1 pound carrots
- 1 tablespoon pure maple syrup
- 1 tablespoon olive oil
- 1 tablespoon whole stone ground mustard (or Dijon)
- 1 teaspoon kosher salt
- ⅛ teaspoon ground pepper
- ⅛ teaspoon ground coriander
- ⅛ teaspoon allspice
Instructions
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Preheat oven to 425°F. Spray a baking sheet with nonstick spray. Prepare the carrots and apples and arrange them on the baking sheet.
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Whisk together maple syrup, olive oil, mustard, salt, pepper, ground coriander and allspice in a small bowl.
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Drizzle the glaze over the fruit and vegetables and toss to coat. Spread into a single layer.
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Bake 15 minutes, until the side touching the sheet begins to brown. Toss, flip, and roast another 15 minutes until tender and caramelized.