Ingredients
Scale
- 1 lb carrots (peeled if desired and sliced into sticks or 1/2-inch thick pieces)
- 2 medium apples (firm variety, cored and cut into wedges)
- 3 tbsp pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp olive oil (optional; for richer caramelization)
- 1/2 tsp kosher salt (plus more to taste)
- 1/4 tsp black pepper (freshly ground)
- 1 tsp fresh thyme leaves (optional; plus more for serving)
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone mat for easy cleanup.
- Prep the produce: cut carrots into similar-sized sticks or 1/2-inch pieces. Core apples and slice into evenly sized wedges to match the carrots for even roasting.
- Make the glaze: in a large bowl, whisk together maple syrup, Dijon mustard, olive oil (if using), salt, pepper, and thyme until smooth and emulsified.
- Add carrots and apples to the bowl and toss until everything is well coated. Spread in a single layer on the prepared baking sheet, leaving space between pieces to promote caramelization.
- Roast 20–30 minutes, flipping once halfway through, until carrots are tender and edges are lightly browned and the apples are softened with caramelized spots. Begin checking at 20 minutes.
- Taste and adjust seasoning with a pinch of salt, extra pepper, or a light drizzle of maple syrup. Serve warm with a sprinkle of fresh thyme, if desired.