Autumn has arrived and Thanksgiving is coming up fast. If you are hosting your family dinner or taking a dish to another home, today’s Maple Roasted Carrots, Apples, and Onions, with just seven ingredients, is the perfect side dish and one that will win you rave reviews. While it may not be a combination of ingredients that you normally would think to put together, they blend beautifully.
This article is part of the Food Network’s Fall Fest, a celebration of vegetables that are in season and fresh at your farmer’s market or grocery store. Today we are celebrating carrots, the popular root vegetable that is sometimes the scourge of childhood dinner tables but becomes a delight as you grow older (this was me). I love the natural sweetness of carrots and often look for ways to highlight it.
If you have been looking for a slightly sweet holiday side dish that isn’t as cloying as sweet potatoes with marshmallows, something a little more “adult” and healthier, this is the one for you. If you want to kick it up a little more (especially if you are not having any children at your dinner), try using 1 to 2 tbsp of bourbon for part of the orange juice. I also think a little grated fresh ginger would be lovely and add just a hint of heat while not taking away from the delicate sweetness.
I have loved the combination of carrots, dill and maple syrup for years. You can use any type of maple syrup you like, but I strongly suggest you avoid “pancake syrups.” They are full of fake flavors that are far too strong and will overpower the delicate carrots and apples. I recommend you get 100% pure Grade-A maple syrup.
Growing up I thought maple syrup only came from Vermont (they do make wonderful syrup there) but when I visited Columbus, Ohio, I discovered that it can be made anywhere that maple trees grow. Who knew?
I used orange juice and maple syrup in this recipe, which is a really nice combination. If you are using freshly squeezed orange juice, you might want to increase the maple syrup slightly. Conversely, if you are using prepared orange juice, you can lower the amount of maple syrup to compensate for the added sugar.
The only challenge with this recipe is figuring out how to cook two such different ingredients, carrots and apples, and have them both turn out perfectly. The trick is to start cooking the carrots and onions first, because they are denser and take longer, and then adding the apples and finishing the baking so that everything comes out at the right texture.
Another trick is to make sure all the carrots are about the same size so they cook evenly and to cut the onions and apples slightly larger. If you like your vegetables more on the crisp side, reduce the time the carrots and onions cook before adding the apples.
Make sure you check out the incredible recipes listed below from the other bloggers also participating in Food Network’s Fall Fest.
These Maple Roasted Carrots, Apples, and Onions are a nice change of pace and could become a new family Thanksgiving favorite that is good all year long. The Artist and I shared a half recipe of these carrots and apples last night for dinner along with a beautiful green salad, I easily could have eaten the entire batch. I am certain that it will be making a repeat appearance at this year’s Thanksgiving dinner in our house!
Enjoy and have a lovely weekend!!
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Ingredients needed for Maple Roasted Carrots, Apple, and Onions:
- Olive oil, carrots, onion, orange juice
- Dill, apples, pure maple syrup
PRO Tip:
For a faster option, use your food processor to slice the carrots and onions. Cut the carrots into pieces short enough to stand up in feed tube for coins; cut to fit sideways in the tube for strips. Trim and set the onions so they are cut lengthwise.
How to make Maple Roasted Carrots, Apple, and Onions:
- Cut the carrots into strips or coins. If you are using baby carrots, reduce the heat by 25-degrees. Cut the onion lengthwise into wedges and layer in oiled au gratin dishes alternating with the carrots.
- Pour in the orange juice, brush with remaining oil, sprinkle with chopped fresh dill and salt and pepper. Bake, uncovered, at 350°F (177°C) for 20 minutes. While they are baking, cut the apples into thin wedges.
- Remove the au gratin dishes from the oven and carefully insert the apples in between the vegetables. Drizzle with the maple syrup and return to the oven to finish baking for another 20 minutes or until golden brown and carrots are tender.
- Serve, drizzled with some of the pan juices, and another sprinkling of dill if desired.
PRO Tip:
When you cut onions lengthwise (through the ends), they will hold their shape better and longer for more texture in the finished dish. Onions cut crosswise (through the “equator”) tend to melt as they cook.
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Gluten-Free Tips:
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Maple Roasted Carrots, Apples, and Onions (Gluten Free)
Autumn is here and Thanksgiving is coming up fast. If you are hosting your family dinner or taking a dish to another home, this recipe for Maple Roasted Carrots, Apples, and Onions is the perfect side dish and one that will gain you rave reviews.
Ingredients
- 2 tbsp organic olive oil, divided
- 4 large carrots, peeled
- 1 medium onion, peeled
- 1/4 cup (59 ml) orange juice
- 1 tbsp minced fresh dill, or to taste
- Kosher salt and freshly ground black pepper, to taste
- 3 medium-tart apples, such as Gala or Honeycrisp
- 3 tbsp pure maple syrup, preferably light amber, grade-A
Instructions
- Preheat the oven to 350°F (177°C). Pour oil into a small bowl and lightly brush two medium shallow au gratin dishes with about 1 tsp of the olive oil in each.
- Prepare the Carrots and Onions: Cut the carrots crosswise into “coins” or lengthwise into strips.
- Cut the onion in half lengthwise. With a very sharp knife, slice lengthwise into thin wedges. Evenly divide the carrots between the two oiled au gratin dishes. Tuck the onion wedges in between the carrots, distributing them evenly between the two dishes.
- Add the orange juice to the dishes, brush with the remaining oil, sprinkle with dill, and season with salt and pepper. Place, uncovered, in the hot oven. Bake for 20 minutes, 30 if you are using gigantic carrots.
- Prepare the Apples: While the carrots and onions are baking, cut the apples into wedges.
- Remove the pans from the oven and carefully add the apples, again interspersing them with the vegetables in both dishes. Drizzle with the maple syrup. Return to the oven and continue baking for an additional 20 to 30 minutes or until golden brown and the carrots are tender. Adjust seasoning if desired with more salt and pepper.
- To Serve: Plate the fruit and vegetables and drizzle with a little of the pan juices. Sprinkle with a little more of the dill if desired. Pass maple syrup at the table if you like.
- Make Ahead: If you want to prepare this ahead, cook the carrots and onions as directed. Add the apples and bake for 10 minutes. Remove from the oven, let cool, cover and refrigerate up to overnight. To reheat, place in a hot oven and bake for about 15 to 20 minutes to warm through and finish baking the apples.
Recipe found at www.theheritagecook.com
Notes
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 254Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 114mgCarbohydrates: 47gFiber: 7gSugar: 35gProtein: 1g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
If you enjoyed this recipe, be sure to follow me on social media so you never miss a post:
Check out the other recipes in this week’s Fall Fest!
Feed Me Phoebe: Root Vegetable and Black Bean Chili
Napa Farmhouse 1885: Roasted Carrots With Chile and Agave
Haute Apple Pie: Healthy Carrot Cake Muffins
And Love It Too: Vegan Carrot Cake Coconut Macaroons
Virtually Homemade: The Silver Palate’s Carrot Orange Soup
FN Dish: Best Carrot Sides for Thanksgiving
Create a New Tradition Today!
Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. To learn more about me, click here. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. This post was first shared in Nov 2012. The article was updated in 2023.
Martha Slavin
Jane, this looks so good. Perfect autumn recipe. Can you recommend a side dish recipe that would be a good Thanksgiving addition that does not have carrots or apples? My son is allergic to both (they share some of the same proteins along with celery and pears). I always have to remind myself not to serve my rice stuffing (which has carrots and celery in it) to him. Finding alternative dishes can be tricky, as you well know.
Jane Bonacci
Hi Martha,
This is one of my favorites and it often makes an appearance on our holiday tables. For a side dish without carrots or celery, take a look at this cauliflower recipe, Cheesy Cauliflower Gratin with Saffron Cream (https://theheritagecook.com/fall-fest-pullupachair-cauliflower-gratin-for-thanksgiving/). It is delicious and even people who don’t care for cauliflower enjoy it! If that doesn’t work for you, let me know – I have a ton of recipes that are great options for you!!
napa farmhouse 1885/diane
sounds delicious. love your idea of adding apples to the roasted carrots…
Jane Bonacci, The Heritage Cook
I am so glad you enjoyed this combination – It is one of my favorites. The sweetness of the caramelized onions and carrots blends beautifully with the apples. Enjoy!!
Liz @ Virtually Homemade
I see we had the same idea – carrots with orange juice. They marry so well! Fun doing Fall Fest with you. Beautiful pics 🙂
Jane Bonacci, The Heritage Cook
Great minds think alike Liz 😉 Thanks for the compliment, I love your recipe too!