Maple Dijon Roasted Carrots and Apples: Fall's Sweet Delight

Delight in Maple Dijon Roasted Carrots and Apples, a vegan side dish marrying sweet apples and savory carrots for a perfect fall essence.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: American, Vegan

Calories: 160

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roasted Vegetables

4 large Carrots sliced into ¼-inch thick rounds
2 cups Apples Honeycrisp, Granny Smith, or Jonagold, chopped into ½-inch cubes
1 medium Onion diced into ½-inch pieces
5 cloves Garlic fresh, or use 1 teaspoon of garlic powder

For the Glaze

3 tablespoons Olive Oil or aquafaba for oil-free option
¼ cup Maple Syrup
2 tablespoons Stone Ground Dijon Mustard
½ teaspoon Salt
½ teaspoon Black Pepper

For the Herb Finish

2 teaspoons Thyme or rosemary as a substitute

Equipment

Oven
bowl
pan
knife
Cutting Board

Method

Preparation Steps

Preheat your oven to 425°F (220°C).
Core and chop the apples into ½-inch cubes.
Slice the large carrots into ¼-inch thick rounds.
Dice the onion into ½-inch pieces and chop garlic.
In a bowl, whisk together olive oil, maple syrup, Dijon mustard, salt, pepper, and thyme.
Combine sliced carrots, apples, onion, and garlic with the glaze in the bowl and toss well.
Spread the mixed vegetables on a pan in a single layer and roast for about 15 minutes.
After 15 minutes, flip the vegetables and continue roasting for another 10-15 minutes.
Remove from the oven and cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 160kcalCarbohydrates: 35gProtein: 1gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 4.5gSodium: 150mgPotassium: 400mgFiber: 4gSugar: 15gVitamin A: 10000IUVitamin C: 10mgCalcium: 40mgIron: 0.5mg

Notes

Make the glaze ahead of time and store it. Ensure not to overcrowd the pan for even roasting. Adjust sweetness to taste.

Tried this recipe?

Let us know how it was!