How long should I roast carrots in the oven?

For optimal caramelization, roast carrots at 425°F for 25–30 minutes total. Start with 15 minutes, flip them, and roast an additional 10–15 minutes. This method guarantees your maple roasted carrots get those beautifully golden edges while staying tender inside.

Can you put maple syrup on roasted carrots?

Absolutely! Maple syrup enhances the natural sweetness of carrots , especially when paired with savory herbs and Dijon. That’s what makes Maple Dijon Roasted Carrots and Apples a hit—sweet meets tangy for an elevated vegetable experience. It’s a delicious way to transform basic produce into a stunning fall vegetable side dish .

Is it necessary to boil carrots before roasting?

No need to boil! Roasting raw carrots preserves their earthy flavor and results in the perfect bite. In this apple carrot recipe , the high oven temperature allows the glaze to reduce and caramelize directly on the sheet pan.

How long should you roast carrots at 350°F?

If you must roast at 350°F, extend cooking time to 35–40 minutes , flipping halfway through. However, roasting at 425°F is preferred for crispier texture and better flavor development, especially in oven roasted carrots and apples with glaze.

What is the best oil for roasting carrots?

Olive oil is the gold standard—it helps conduct heat, encourages browning, and adds richness. For an oil-free version of carrots with Dijon glaze , aquafaba (chickpea water) works surprisingly well.

Maple Dijon Roasted Carrots and Apples: The Best Holiday Side

Name: Maple Dijon Roasted Carrots and Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 large carrots (about 1 lb); 3 large apples (about 1 lb); 1 onion; 5 cloves garlic (or 1 tsp garlic powder); ¼ cup olive oil (or aquafaba); ¼ cup maple syrup; 3 tbsp stone-ground Dijon mustard; ½ tsp salt; ½ tsp black pepper; 1 tsp thyme

Description

Maple Dijon Roasted Carrots and Apples are a flavorful fall side dish with a sweet and tangy glaze. Roasted until tender and caramelized, this recipe features crisp apples, hearty carrots, and a Dijon-maple blend that’s perfect for holidays or everyday meals.

Ingredients

Scale

4 large carrots (about 1 lb)
3 large apples (about 1 lb)
1 onion
5 cloves garlic (or 1 tsp garlic powder)
¼ cup olive oil (or aquafaba)
¼ cup maple syrup
3 tbsp stone-ground Dijon mustard
½ tsp salt
½ tsp black pepper
1 tsp thyme

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Instructions

Preheat oven to 425°F.
Chop carrots on the bias into ¼” thick slices. Core and cube apples into ½” pieces. Dice onion and mince garlic.
In a bowl, whisk together maple syrup, mustard, olive oil (or aquafaba), salt, pepper, and thyme.
Toss carrots, apples, onion, and garlic in the glaze until fully coated.
Spread evenly across two sheet pans in a single layer.
Roast for 15 minutes. Flip everything and roast another 10–15 minutes until caramelized and tender.

Notes

Use firm apples like Honeycrisp or Jonagold so they hold shape.
Don’t overcrowd the pan—use 2 sheet pans for best results.
Reheat in an oven or air fryer at 350°F for 5–10 minutes.
Store leftovers in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: Per Serving — Approximate
Calories: 196 kcal
Sugar: 20 g
Sodium: 308 mg
Fat: 10 g
Carbohydrates: 29 g
Fiber: 4 g
Protein: 1 g