This simple dish of roasted apples and carrots dressed in a maple Dijon glaze has been a quiet star in my weeknight repertoire. I first put these together on a brisk autumn evening when I had a bag of carrots, two Honeycrisp apples, and a craving for something warm and a little sweet. The first bite was a small revelation: the apples caramelized and became tender without losing their shape, while the carrots roasted to a glossy, buttery finish. The Dijon provides a savory lift that keeps the sweetness from feeling cloying, so every forkful tastes balanced and comforting.

I love serving this alongside roasted chicken, pork chops, or tucked into a grain bowl for a meatless option. It comes together quickly, uses pantry-friendly ingredients, and makes the kitchen smell like fall. Because the components are simple, quality matters. I often reach for Honeycrisp for sweetness or Granny Smith when I want a brighter bite. The texture contrast between the soft, syrupy apples and slightly caramelized carrots keeps this side dish interesting, and my family asks for it again and again.

Ingredients

• Apples (2 medium, about 2 cups sliced): Use Honeycrisp for juiciness and sweetness or Granny Smith for tartness. Choose apples that are firm and aromatic so they roast without turning to mush.
• Carrots (4 medium, about 2 cups chopped): Look for bright, firm carrots with no soft spots. Peel for a smoother glaze and cut into uniform pieces for even roasting.
• Dijon mustard (3 tablespoons): Dijon adds a gentle heat and depth. I like Maille or any high-quality Dijon for the clean, tangy flavor that cuts through the maple.
• Pure maple syrup (4 tablespoons): Choose 100 percent pure maple syrup rather than pancake syrup; it caramelizes beautifully and gives a complex sweetness.
• Olive oil (2 tablespoons): Extra virgin is fine for flavor; use regular olive oil if you prefer a higher smoke point. The oil helps the vegetables roast and the glaze cling.
• Salt and pepper: Season to taste with kosher salt and freshly ground black pepper. Salt is essential to bring out the natural sweetness of the apples and carrots.

Instructions

Preheat and prepare:Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy. While the oven heats, core and slice the apples into uniform wedges about 1/2 inch thick and peel and chop the carrots into pieces of similar size so everything roasts evenly.Make the glaze:In a medium mixing bowl, whisk together 3 tablespoons Dijon mustard, 4 tablespoons pure maple syrup, 2 tablespoons olive oil, and a generous pinch of kosher salt and freshly ground black pepper until smooth and emulsified. Taste and adjust: add a touch more maple if you prefer sweeter glaze or another 1/2 tablespoon mustard for more bite.Toss and arrange:Add the sliced apples and chopped carrots to the bowl and toss gently until every piece is coated in the glaze. Spread the mixture on the prepared baking sheet in a single layer with space between pieces so they brown rather than steam. If your pan is crowded, use two pans or roast in batches.Roast and turn:Roast at 400 degrees Fahrenheit for 25 to 30 minutes, turning the pieces once halfway through to encourage even caramelization. Look for golden brown edges, slightly charred spots, and tender centers. The apples should be soft but still hold their shape and the carrots should be tender when pierced with a fork.Finish and serve:Remove from the oven and let rest for 2 to 3 minutes on the pan. Taste and finish with a small sprinkle of flaky sea salt if desired. Serve warm alongside your main course or atop grains for a seasonal, flavorful accompaniment.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to three days. Use shallow containers to cool quickly and avoid sogginess. When reheating, spread the pieces on a baking sheet and warm in a 350 degree Fahrenheit oven for 8 to 10 minutes to revive caramelization. For microwave reheating, cover loosely and heat in short bursts to avoid mushy apples. If freezing, arrange carrots flat on a tray to flash-freeze, then transfer to a freezer bag; add roasted or fresh apples only after thawing and reheating for best texture retention.

Ingredient Substitutions

If you do not have Honeycrisp or Granny Smith apples, use Fuji or Gala for a sweeter profile. Replace maple syrup with honey for a similar texture but slightly different flavor, remembering honey is not vegan. If Dijon is unavailable, use a coarse ground mustard tempered with a splash of white wine vinegar; reduce to 2 tablespoons for milder heat. Swap olive oil for melted butter if not dairy-free for a richer finish. For a savory twist, toss in a teaspoon of fresh thyme leaves or a pinch of crushed red pepper for heat. Adjust proportions 1:1 when substituting liquids to maintain glaze consistency.

Serving Suggestions

This pairs beautifully with roasted chicken, pork loin, glazed salmon, or a nutty grain salad. For vegetarian plates, serve atop farro with toasted pecans and a sprinkle of goat cheese if not vegan. Garnish with chopped parsley or a few thyme sprigs for color. For a holiday table, place the roasted apples and carrots in a warmed serving bowl and scatter roasted walnuts for crunch. For a casual meal, serve alongside warm crusty bread to sop up any glaze left on the plate.

Cultural Background

Roasting fruits with vegetables has roots in many European and North American traditions where seasonal harvests encouraged combining pantry staples. The maple syrup nods to North American culinary heritage, especially in regions known for sugaring such as New England and Quebec. Mustard as a flavor bridge between sweet and savory is classic in French cuisine, where Dijon originates. This dish is a contemporary American riff that blends these influences into a simple, seasonal side that highlights local produce and accessible condiments.

Seasonal Adaptations

In autumn and winter, use heartier apple varieties and add root vegetables like parsnips or sweet potatoes for warming flavors. In spring, swap apples for roasted spring pears for a lighter sweetness and toss with lemon zest. For summer, reduce roasting time to preserve some bite and finish with a handful of chopped fresh basil or mint to add brightness. For winter holidays, mix in a tablespoon of balsamic vinegar with the glaze and top with toasted pecans for festive depth.

Meal Prep Tips

For meal prep, roast the carrots a day ahead and keep apples separate; reheat carrots and add sliced apples warmed for the last five minutes so they remain tender but not mushy. Portion into airtight containers with a wedge of lemon to brighten before serving. Cook larger batches on multiple pans rather than crowding one pan; this yields better browning and more consistent reheating results. Use silicone mats or parchment to speed cleanup and minimize pans to wash between prep and serving.

Making this dish becomes easier with each iteration. It rewards slight adjustments and thrives on good produce and honest technique. I hope you enjoy the comforting sweetness, bright acidity, and the easy way it elevates dinners all week long.