This simple roasted side dish of apples and carrots has been a late-autumn favorite in my kitchen for years. I first paired these two when I was looking for a vegetable accompaniment that could bridge the gap between sweet and savory for a chilly family dinner. The honeyed warmth of maple syrup paired with the bright tang of Dijon mustard creates a glossy glaze that caramelizes in the oven, turning ordinary apples and carrots into something unexpectedly sophisticated. It's one of those recipes that seems like a treat but uses humble pantry staples and minimal hands-on time.

What makes this combination special is the balance of textures and flavors: crisp-tender apple slices, soft roasted carrots, a slight char where the sugars caramelize, and the savory backbone of mustard to keep the sweetness lively. I often serve this with roast chicken or pork, but it also shines next to lentils or a grain bowl. It’s a dish that arrives at the table smelling like fall, and almost every time I prepare it guests ask for the recipe.

Ingredients

• 2 medium Honeycrisp or Granny Smith apples (about 2 cups): Choose crisp varieties — Honeycrisp gives a sweeter profile and great texture when roasted, while Granny Smith adds bright acidity. Core and slice evenly so pieces roast uniformly. Room-temperature fruit reduces steaming in the oven.
• 4 medium carrots (about 2 cups): Use firm, brightly colored carrots; peel and chop into 1/2- to 3/4-inch pieces for even roasting. Baby carrots work in a pinch but slice larger ones to match cooking time.
• 3 tablespoons Dijon mustard: Dijon provides a tangy backbone and emulsifies the glaze. I like Grey Poupon or Maille for consistent flavor and texture.
• 4 tablespoons pure maple syrup: Use 100% pure maple syrup (Grade A) for clean sweetness and superior caramelization. Golden or amber grade work well; avoid pancake syrups that contain high-fructose corn syrup.
• 2 tablespoons olive oil: Extra virgin is fine — it helps the glaze coat the produce and promotes browning. For higher-heat roasting you can use light olive oil, but extra virgin gives more flavor.
• Salt and pepper to taste: A scant 1/2 teaspoon kosher salt and a few grinds of black pepper are a good starting point; adjust after roasting if needed.

Instructions

Preheat the oven: Set the oven to 400°F (200°C) and position a rack in the center. Preheating is essential so the glaze begins to caramelize immediately when the tray goes in. Prepare the glaze: In a medium mixing bowl, whisk together 3 tablespoons Dijon mustard, 4 tablespoons maple syrup, 2 tablespoons olive oil, and a pinch of salt and black pepper until smooth and slightly glossy. The olive oil helps the mustard and syrup form an emulsion that will cling to the fruit and vegetables. Toss apples and carrots: Add the cored and sliced apples and chopped carrots to the bowl. Use a flexible spatula or clean hands to toss gently until every piece is evenly coated. Even coating ensures consistent browning and flavor distribution. Arrange on a baking sheet: Line a rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking. Spread the coated apples and carrots in a single layer with space between pieces — overcrowding leads to steaming instead of roasting. Roast until tender: Roast for 25–30 minutes, stirring or flipping once about halfway through. Look for deep golden edges and fork-tender carrots; the apples should be softened but still hold their shape. If you prefer more caramelization, broil 1–2 minutes at the end, watching carefully to avoid burning. Finish and serve: Remove from the oven, taste, and adjust seasoning with additional salt or pepper if needed. Serve warm as a side dish alongside roasted meats, grains, or on a composed autumn salad.

Storage Tips

Allow leftovers to cool slightly before transferring to an airtight container. Store in the refrigerator for up to 4 days. For best texture, reheat on a baking sheet at 350°F for 10–12 minutes to revive edges; avoid the microwave if you want to retain caramelization. If freezing, spread the cooled pieces on a tray to flash-freeze for an hour, then transfer to a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator and re-crisp in the oven before serving.

Ingredient Substitutions

If you don’t have Honeycrisp or Granny Smith apples, use Fuji for sweeter notes or Gala for mild sweetness; adjust maple syrup accordingly. Swap maple syrup for honey if not strictly vegan — reduce to 3 tablespoons as honey is sweeter. Use balsamic glaze (2 tablespoons balsamic + 2 tablespoons oil) instead of maple for a tangy twist. If Dijon is unavailable, use whole-grain mustard for more texture or yellow mustard for milder flavor, but decrease quantity slightly to prevent overpowering the sweetness.

Serving Suggestions

Serve warm as a side to roasted pork, pan-seared chicken, or glazed ham. Toss with cooked farro or wild rice for a hearty grain salad, or spoon over roasted Brussels sprouts for a more complex vegetable plate. Garnish with chopped fresh parsley or a sprinkle of toasted walnuts for crunch. For a brunch option, fold into a warm grain bowl with a soft-poached egg on top.

Cultural Background

Roasting fruit with vegetables is a technique rooted in many cuisines where seasonal produce is paired to balance flavors. The combination of mustard and maple syrup brings together French-inspired tang and North American sweetness — a cross-Atlantic pairing common in modern home cooking. Maples and mustard both have deep regional histories: maple syrup is emblematic of northeastern North America, while Dijon mustard originates in France, making this dish a simple, transatlantic fusion suited to autumnal tables.

Seasonal Adaptations

In winter, swap apples for pears for a softer, more delicate finish and add a pinch of ground cinnamon. In spring, substitute young carrots and toss in a handful of chopped fresh herbs after roasting (tarragon or thyme work beautifully). For a holiday version, add a splash of orange juice to the glaze and finish with a sprinkle of toasted pecans or pomegranate seeds for color and crunch.

Meal Prep Tips

Prepare the glaze up to 24 hours ahead and keep it chilled. Chop apples and carrots and store separately in airtight containers to avoid softening. When ready, bring components to room temperature and toss before roasting. For batch cooking, roast multiple sheets and refrigerate portions in shallow containers for quick reheating. This side pairs well with proteins you can roast on the same day, allowing efficient use of oven time.

This recipe is a small kitchen victory: minimal ingredients, straightforward technique, and maximum flavor. Whether you’re serving a busy weeknight meal or adding a bright side to a holiday table, these maple Dijon roasted apples and carrots are a dependable, delicious choice — and one that invites your own twists and memories at the table.