This simple side dish of roasted apples and carrots dressed in a maple-Dijon glaze has become one of my fastest ways to lift a weeknight plate. I first combined these ingredients on an unusually busy autumn evening when the pantry was sparse and the fridge held two apples and a handful of carrots. The sweet acidity of the apples, the earthy caramel notes of roasted carrots and the bright tang of Dijon came together in a way that felt both familiar and new. It’s the kind of recipe that threads the line between comfort and refinement, pairing beautifully with roasted chicken or standing alone beside a grain bowl.

What makes this preparation memorable is the balance: pure maple syrup brings warmth and sheen, Dijon mustard adds savory zip and depth, and a modest splash of olive oil helps everything roast to a caramelized finish. The texture contrast is lovely too — apples soften and become tender while holding a little body, whereas the carrots deepen in flavor and take on sweet edges. I find that this dish reliably wins over picky eaters and becomes a favorite for holiday tables when you want something bright and seasonal without extra fuss.

Ingredients

• Honeycrisp or Granny Smith apples: Use 2 medium apples, cored and sliced to about 1/2-inch thick. Honeycrisp gives extra sweetness and juiciness, while Granny Smith adds a bright tartness that contrasts the maple.
• Carrots: Four medium carrots, peeled and cut into 1/2-inch pieces. Choose firm, evenly sized carrots for uniform roasting and an ideal tender-crisp finish.
• Dijon mustard: Three tablespoons of a good-quality Dijon. It contributes tang, umami and helps bind the glaze; I often use Maille or Grey Poupon for a consistent smooth flavor.
• Pure maple syrup: Four tablespoons of 100% pure maple syrup. The maple provides caramel notes and sheen; avoid pancake syrup imitations for best flavor.
• Olive oil: Two tablespoons of extra virgin olive oil to help caramelization and create a silky coating on the apples and carrots.
• Salt and pepper: Season to taste; I use about 1/2 teaspoon kosher salt and a generous 1/4 teaspoon freshly ground black pepper to balance the sweetness and brighten flavors.

Instructions

Preheat oven: Preheat to 400°F. Use a convection setting if available and reduce time by a few minutes; the higher heat encourages caramelization and browning while keeping interiors tender. Position a rack in the center for even heat. Make the glaze: In a medium bowl whisk together 3 tablespoons Dijon, 4 tablespoons pure maple syrup, 2 tablespoons olive oil, and salt and pepper until fully emulsified. The mustard acts like an emulsifier, creating a smooth, glossy glaze that will cling to fruit and vegetables. Toss produce: Add the sliced apples and chopped carrots to the bowl and toss gently but thoroughly so each piece is evenly coated. Work quickly to avoid the apples oxidizing and discoloring; the maple in the glaze helps preserve color while adding flavor. Arrange on baking sheet: Spread the mixture in a single layer on a parchment-lined baking sheet. Give pieces space so they roast rather than steam. If necessary use two sheets rather than crowding a single pan. Roast and stir: Roast for 25 to 30 minutes, stirring once halfway through. Look for deep golden spots and tender carrots; apples should be softened but not mushy. For extra browning increase oven to 425°F for the last 3 to 5 minutes while watching closely. Finish and serve: Remove from oven and transfer warm to a serving dish. Taste and adjust seasoning with a tiny pinch more salt or a light grind of black pepper if desired. Serve immediately while glossy and warm.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To retain the best texture, keep the dish loosely covered for the first hour so residual steam escapes, then seal. Reheat in a preheated 350°F oven on a rimmed baking sheet for 8 to 12 minutes until warmed through and edges crisp again. Microwaving will work in a pinch but will soften the apples further. If you plan to freeze, flash-cool on a sheet pan, then transfer to freezer bags in single-layer portions; thaw overnight in the refrigerator before reheating to avoid excess moisture.

Ingredient Substitutions

If you do not have Honeycrisp or Granny Smith apples, use Fuji for extra sweetness or Pink Lady for balance. Swap maple syrup for honey or brown sugar mixed with a tablespoon of water for a similar caramel note, keeping in mind honey is not vegan. Replace Dijon with whole-grain mustard for texture and nuttier flavor. For a richer finish, add a teaspoon of melted butter after roasting if dairy is acceptable. To make it nutty, toss with 2 tablespoons toasted chopped pecans just before serving.

Serving Suggestions

Serve warm alongside roast pork, baked chicken, seared salmon, or a grain pilaf for a complete meal. Garnish with chopped fresh parsley for color and a light brightness, or scatter toasted walnuts for crunch. On cooler nights this dish complements mashed potatoes and roasted root vegetables, while in spring it pairs well with grilled proteins and crisp green salads. Present in a shallow bowl so the glossy glaze shows and add lemon zest for a bright finish if desired.

Cultural Background

Roasting fruit alongside vegetables is a technique found in many culinary traditions because the natural sugars in fruit enhance the caramelization process and add complexity to savory preparations. The combination of apples with root vegetables is especially common in Northern European and North American home cooking where apples are abundant in autumn. Dijon mustard originates in the Burgundy region of France and has become a global pantry staple for its bright acidity and smooth texture; paired with sweet maple, it creates a sweet-savory harmony that modern cooks frequently embrace.

Seasonal Adaptations

In autumn and winter use firmer apples and increase spices such as a pinch of ground cinnamon or star anise for warmth. In spring and summer try swapping half the maple for a splash of citrus juice and adding thinly sliced fennel for freshness. For a holiday version add 1/4 cup dried cranberries tossed in after roasting and a sprinkle of finely chopped rosemary for an aromatic lift. Adjust roast time slightly for smaller or larger produce to maintain perfect texture.

Success Stories

Readers have told me they used this method to rescue tired carrots and leftover apples at the end of the week and the result tasted like a new dish. One friend served it at a backyard barbecue and reported that two guests asked for the recipe twice. I once doubled the glaze and used it as a finishing sauce for grilled pork chops; the combination was unexpectedly brilliant and has since become a trusted weeknight shortcut.

Meal Prep Tips

For meal prep, slice apples and chop carrots and store separately in the fridge for up to two days. Combine with the glaze in a sealed container the day of cooking and roast fresh for best texture. Alternatively, roast a double batch and portion into microwave-safe containers for lunches; reheat briefly in the microwave then finish for 2 to 3 minutes under a hot broiler if you want browned edges back.

Make this dish your own by adjusting sweetness, adding spices, or pairing it with different mains. It’s a small recipe with big flavor and lots of room for creativity at the stove.