Ingredients
Vegetables and Fruit
- 4 large carrots (about 1 pound)
- 3 large apples (about 1 pound)
- 1 onion
- 5 cloves garlic (or 1 teaspoon garlic powder)
For the Glaze
- ¼ cup olive oil (or aquafaba)
- ¼ cup maple syrup
- 3 tablespoons stone ground Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon thyme
Instructions
- Prepare the produce: Core the apples and chop them into ½-inch cubes. Slice the carrots diagonally into ¼-inch thick pieces. Dice the onion into ½-inch pieces and finely chop the garlic.
- Make the glaze: In a large bowl, whisk together olive oil, maple syrup, stone ground Dijon mustard, salt, black pepper, and thyme until well combined.
- Combine ingredients: Add the chopped carrots, apples, onions, and garlic to the bowl with the glaze. Toss everything thoroughly to ensure all pieces are evenly coated.
- First roast: Spread the mixture on a baking sheet and roast in a preheated oven at 425°F for 15 minutes, or until the side touching the pan starts to brown.
- Flip and continue roasting: Flip the carrot and apple mixture over to brown the other side. Continue roasting for an additional 10 to 15 minutes until the carrots are tender when pierced with a fork and the glaze is caramelized and slightly sticky.
Notes
- You can substitute aquafaba for olive oil to make the recipe lighter or vegan-friendly.
- Adjust the thickness of carrot slices if you prefer a different texture; thinner slices will cook faster.
- Use firm apples like Granny Smith or Fuji for the best roasting results that hold shape.
- If garlic powder is used instead of fresh garlic, add it with the dry ingredients for even flavor distribution.
- Keep an eye on the roasting time to avoid burning the glaze; caramelization should be natural and not burnt.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
