Description
This delightful autumn side dish perfectly balances earthy sweetness with a tangy, sophisticated glaze. Rainbow carrots and crisp honeycrisp apples are tossed in a fragrant maple-dijon sauce and roasted until caramelized and tender. It is a quick, vibrant, and crowd-pleasing recipe that brings bold, comforting flavors to any meal without the stress. Serve it warm for a beautiful, nutrient-rich addition to your holiday spread or a cozy weeknight dinner.
Ingredients
1 lb rainbow carrots, peeled and sliced into sticks
2 large honeycrisp apples, cored and cut into wedges
3 tbsp pure maple syrup
2 tbsp Dijon mustard
2 tbsp olive oil
1/2 tsp dried thyme
Salt and black pepper to taste
1/4 cup chopped walnuts (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, and dried thyme until smooth.
In a large mixing bowl, toss the sliced carrots and apple wedges with the maple-dijon mixture until evenly coated.
Spread the mixture in a single layer on your prepared baking sheet.
Roast for 20-25 minutes, tossing halfway through, until the carrots are fork-tender and the apples are golden brown.
Remove from the oven, season with salt and pepper, and sprinkle with walnuts if desired before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain texture. Regular orange carrots can be used if rainbow carrots are unavailable. Swap thyme for rosemary if you prefer a piney, savory note. Avoid overcrowding the pan to ensure proper caramelization.
- Prep Time: 10
- Cook Time: 25
- Category: Recipes
- Method: Roasting
- Cuisine: Contemporary American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 18g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg