Introduction

Remember those cozy evenings, the smell of something delicious wafting from the oven, and that feeling of pure comfort? That’s exactly the vibe this Maple Dijon Roasted Carrots, Apples, and Onion recipe brings to your kitchen! It’s so incredibly simple, you’ll wonder why you haven’t made it a million times already. Perfect for a weeknight dinner or a holiday feast, this dish is a guaranteed winner that brings a touch of sweet, savory goodness to any meal.

Why You’ll Love This Recipe

Fast: Seriously, prep is a breeze, and the oven does most of the work!
Easy: If you can chop veggies and whisk a sauce, you can make this. No fancy techniques needed.
Giftable: While it’s best served fresh, the components are pantry staples, making it easy to whip up for a neighbor in need or a potluck.
Crowd-pleasing: The sweet and tangy flavors are universally loved, making it a hit with picky eaters and seasoned foodies alike.

Ingredients

Let’s talk about what magic you’ll need. These are simple, wholesome ingredients that come together beautifully.

4 large carrots (about 1 pound): These sweet roots become wonderfully tender and slightly caramelized in the oven.
3 large apples (about 1 pound): Choose apples that hold their shape when cooked, like Honeycrisp, Fuji, or Gala. They add a delightful sweetness and soft texture.
1 onion: A yellow or red onion works wonderfully here, adding a savory depth that balances the sweetness.
5 cloves garlic (or 1 teaspoon garlic powder): Fresh garlic is fantastic, but if you’re in a pinch, garlic powder is a great substitute.
¼ cup olive oil (or aquafaba): Olive oil is classic, but for a vegan twist or if you’re out of oil, aquafaba (the liquid from a can of chickpeas) works surprisingly well as a binder!
¼ cup maple syrup: Real maple syrup is key for that warm, authentic sweetness.
3 tablespoons stone-ground Dijon mustard: The tanginess of the Dijon cuts through the sweetness and adds a wonderful complexity.
½ teaspoon salt: Don’t forget to season! Salt brings out all the yummy flavors.
½ teaspoon black pepper: A little kick to round things out.
1 teaspoon thyme: This herb is like a warm hug for these veggies and apples. Fresh or dried works!

How to Make It

Alright, let’s get our hands dirty (in the best way possible!). This is where the magic happens.

Preheat your oven: Get that oven to 400°F (200°C). It’s going to be our cozy roasting chamber.
Prep those carrots: Give your carrots a good wash, peel them if you like (I sometimes leave the skins on for extra fiber and color!), and chop them into lovely ½-inch thick rounds or playful diagonal pieces.
Tame the apples: Core your apples and chop them into roughly ½-inch wedges or chunks. We want them to get tender but not turn to mush.
Slice the onion: Peel your onion and cut it into ½-inch wedges. They’ll soften and sweeten beautifully.
Garlic time: If you’re using fresh garlic, mince those little cloves up finely. If you’re going the garlic powder route, have it ready!
Whisk up the goodness: In a big bowl (the bigger, the better for tossing!), whisk together the olive oil (or aquafaba), that glorious maple syrup, the zesty Dijon mustard, salt, pepper, thyme, and your minced garlic (or garlic powder). This is our flavor potion!
Coat everything: Toss your chopped carrots, apples, and onion right into that bowl. Give it all a good stir until everything is coated in that yummy maple Dijon mixture. Make sure every piece gets some love!
Spread it out: Now, grab a baking sheet. Spread your coated veggies and apples out in a single layer. This is important for even roasting and getting those lovely caramelized edges. No piling allowed!
Roast away: Pop that baking sheet into your preheated oven. Let it roast for about 30-40 minutes. You’re looking for tender carrots with slightly browned, caramelized bits, and apples that are soft and sweet.
Give it a stir: About halfway through the roasting time (around the 15-20 minute mark), give everything a good stir on the baking sheet. This ensures everything cooks evenly and gets that beautiful roasted finish on all sides.

Substitutions & Additions

This recipe is wonderfully forgiving and open to your personal touch! Feel free to play around.

Root Veggie Pals: Love sweet potatoes or parsnips? Chop them up and toss them in! Just keep an eye on the cooking time, as they might need a little longer.
Spice It Up: A pinch of red pepper flakes can add a lovely hint of heat.
Herbalicious: Rosemary is another fantastic herb that pairs beautifully with these flavors.
Nutty Crunch: Toasted pecans or walnuts sprinkled on top just before serving add a wonderful texture and nutty flavor.
Vinegar Twist: For an extra layer of tang, a splash of apple cider vinegar in the dressing can be delicious.

Tips for Success

A few little tricks up my sleeve to make sure your dish turns out perfectly every time.

Uniform Chopping: Try to cut your ingredients into similar-sized pieces. This helps everything cook at the same rate.
Don’t Crowd the Pan: I mentioned it before, but it’s worth repeating! Give your ingredients space on the baking sheet so they roast and caramelize instead of steam. If your baking sheet is too full, use two!
Prep Ahead Power: You can chop all your veggies and apples a day in advance and store them in airtight containers in the refrigerator. Whisk up the dressing separately and store it in a small jar. Then, all you have to do is toss and roast when you’re ready!
Oven Variations: Ovens can be a bit quirky. Keep an eye on your dish during the last 10 minutes of cooking to avoid over-browning.

How to Store It

Leftovers are a treasure! If you somehow have any, here’s how to keep them delicious.

Once cooled, store any leftover Maple Dijon Roasted Carrots, Apples, and Onion in an airtight container in the refrigerator. They’ll stay tasty for about 3-4 days. Reheat gently in the oven or on the stovetop to bring back their warmth and deliciousness. They are also surprisingly good at room temperature, making them a great addition to a packed lunch!

FAQs

Can I use dried apples? Yes, you can! If using dried apples, add them in the last 15-20 minutes of roasting so they don’t get too mushy. You might also want to reduce the maple syrup slightly as dried apples are already concentrated in sweetness.
Is this recipe vegan? Absolutely! As written, using aquafaba instead of olive oil makes it completely vegan.
What can I serve this with? This versatile side dish pairs wonderfully with roasted chicken, pork chops, salmon, or even a hearty lentil loaf for a vegetarian meal. It’s also fantastic alongside a simple green salad.
Can I make this without Dijon mustard? You can, but you’ll miss out on that signature tang. If you absolutely must, you could try a bit of grainy mustard or even a touch of apple cider vinegar and a pinch more salt to mimic the flavor profile, but Dijon really is the star here!

Maple Dijon Roasted Carrots, Apples, and Onion

A simple and delicious side dish featuring roasted carrots, apples, and onions tossed in a sweet and tangy maple Dijon dressing. Perfect for weeknights or holiday meals.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Servings 6

Equipment

Oven Preheat to 400°F (200°C)
Baking Sheet For roasting. May need two if the ingredients do not fit in a single layer.
Large bowl For tossing ingredients
Whisk
Knife
Cutting board
Peeler Optional, for carrots
Airtight container For storage
Small jar For storing dressing if prepping ahead

Ingredients

Main ingredients

4 large carrots about 1 pound, washed, peeled optional, chopped into 1/2-inch thick rounds or diagonal pieces
3 large apples about 1 pound, choose varieties that hold shape when cooked (e.g., Honeycrisp, Fuji, Gala), cored and chopped into 1/2-inch wedges or chunks
1 onion yellow or red, peeled and cut into 1/2-inch wedges

Dressing

5 cloves garlic minced, or 1 teaspoon garlic powder
0.25 cup olive oil or aquafaba
0.25 cup maple syrup real maple syrup
3 tablespoons stone-ground Dijon mustard
0.5 teaspoon salt
0.5 teaspoon black pepper
1 teaspoon thyme fresh or dried

Instructions

Preheat your oven to 400°F (200°C).
Wash your carrots, peel if desired, and chop them into ½-inch thick rounds or diagonal pieces.
4 large carrots
Core your apples and chop them into roughly ½-inch wedges or chunks.
4 large carrots
Peel your onion and cut it into ½-inch wedges.
4 large carrots
Mince the fresh garlic or have the garlic powder ready.
4 large carrots
In a large bowl, whisk together the olive oil (or aquafaba), maple syrup, Dijon mustard, salt, pepper, thyme, and minced garlic (or garlic powder).
4 large carrots
Add the chopped carrots, apples, and onion to the bowl and toss until everything is coated in the maple Dijon mixture.
4 large carrots
Spread the coated ingredients in a single layer on a baking sheet.
Roast in the preheated oven for 30-40 minutes, or until carrots are tender and slightly caramelized, and apples are soft.
About halfway through the roasting time (around 15-20 minutes), stir the ingredients on the baking sheet to ensure even cooking.

Notes

This recipe is vegan if aquafaba is used instead of olive oil. It can be prepped ahead by chopping ingredients and storing them separately from the dressing. Reheat leftovers gently in the oven or on the stovetop. Can be stored in the refrigerator for 3-4 days.