Description
Tender apple wedges and carrot sticks roast to a deep amber, while a sticky maple-Dijon mustard blend bubbles around each piece. Fresh thyme adds an earthy lift, making each bite sweet, tangy, and so satisfyingly warm.
Ingredients
- 4 medium apples
- 1 pound carrots
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat the oven to 400°F (200°C).
- Core the apples and cut them into wedges, then peel and slice the carrots into sticks.
- In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, salt, pepper and thyme leaves.
- Place apples and carrots in a large bowl and pour the maple Dijon mixture over them.
- Toss until all pieces are evenly coated, then arrange them in a single layer on a baking sheet.
- Roast in the preheated oven for 25 to 30 minutes, tossing halfway through, until the apples and carrots are tender and golden.
- Transfer to a serving platter and serve warm.
Notes
- Choose firm, tart apples such as Granny Smith or Honeycrisp to maintain texture.
- Cut apples and carrots into similar sizes to ensure even roasting.
- Adjust the amount of maple syrup to suit your preferred level of sweetness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.