Maple Dijon Glazed Roasted Carrots and Apples

easy carrots and apples recipe

Are you in a gluten-free side dish rut? I hear you! While roasted vegetables are my go-to accompaniment for weeknight dinners or entertaining, I feel like I turn to the same veggies time and again.

A fridge clean out inspired me to make this carrots and apples recipe. Since they both have a slightly sweet flavor, I knew they would compliment each other beautifully.

This carrot apple side dish combines the ease of roasted zucchini with a perfect medley of ingredients, like in roasted green beans and potatoes. Adding an easy maple mustard glaze brings it all together into one great marriage of flavors!

Types of carrots to use

You will need one pound of carrots for this recipe. Pick thinner carrots so they roast at the same rate as the apples. If the carrots are thicker, slice lengthwise to make two thinner halves. Baby carrots may also be used, but if they are thicker halve these as well.

Best apples for roasting

When choosing the best roasting apples you will want to look for similar characteristics as baking apples. They should hold their shape and not disintegrate into a mushy mess as they cook.

Below are my personal favorites to use for roasting and in desserts, such as gluten-free apple cobbler and gluten-free apple bread.

• Honeycrisp
• Granny Smith
• Jonagold
• Braeburn
• Pink Lady
• Golden Delicious

Ingredient substitutes

• Maple – Instead of pure maple syrup, honey or brown sugar may be used. If using honey, though, line the pan with parchment paper for easy clean up. When honey cooks at high heat it becomes very sticky on baking pans.
• Mustard – I used stone ground mustard because it has a milder flavor. The mustard seeds are left whole, not crushed like in dijon mustard, which has a spicier flavor. Dijon or spicy brown mustard may be substituted.
• Olive Oil – This adds a hint of flavor, but is mostly used to brown the carrot mixture. For added flavor substitute melted butter.
• Spices – Since carrots and apples both have a sweeter flavor profile, I wanted the spices to be warm and a little peppery. A combination of allspice and ground coriander compliments the glaze, but adding a dash of cinnamon or ginger would also go. Alternatively, a simple kosher salt and fresh ground pepper mixture works well.

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