Roasted in maple syrup and tons of zingy Moroccan spices, these roasted carrots and apples are an easy yet elegant addition to any fall dinner!
So clearly this week is unofficially Apple Bender Week. I’m kinda just now realizing that nearly all the recipes I have planned for this week are some form of apples.
And even more that are still yet to come… (!!!)
I’m positive you guys don’t mind though, right? I mean there is obviously no denying that it is FALL now. Embrace all things apples.
And all things roasty and toasty? I think we can do that too. ??
Shall we talk about the roasted carrots and apples that I did basically all of the above to?
√ Roasted to roasty-toasty tender perfection.
√ Tossed in sweet ‘n’ spicy Moroccan spices and maple syrup.
So. Dang. Gooooooooood. Like candy only possibly even better.
And hey, that last statement is totally accurate. Every single person in my family went head-over-heels over this roasted veggie goodness.
EVEN a certain 5-year old named Rachel who loudly claims that all veggies are “gross” was begging for more.
I get the feeling I’m slowly converting her. It probably helps that these veggies really do taste like candy. You know, as much as a few innocent carrots and apples roasted in loads of maple syrup, olive oil, and spices can taste.
It’s the simple stuff, friends. The SIMPLE stuff that turns into the omg-those-are-the-best-roasted-veggies-my-lips-have-ever-touched kinda things.
You might even end up picking them straight off the baking sheet and popping ’em like candy.
Yikes, and would you slap me if I happened to mention that these carrots/apples would make the BEST Thanksgiving side dish in like the universe?
I KNOW, it’s only October 20th and Thanksgiving might seem like 5 million years away but…well, I’ve already started planning and there’s no going back now. Look out.
And you probably should too. Starting by making this roasty-toasty pan of veggie gorgeousness.
Obviously to get you in the tastes-like-candy veggie spirit. ?
Moroccan Maple-Roasted Carrots and Apples
- 1 lb carrots peeled and cut into 1-in slices
- 3 medium Honeycrisp apples peeled, cored, and sliced
- 1/4 cup maple syrup
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground cumin
In a large bowl, toss carrots and apples with remaining ingredients until coated. Spread in a single layer on a greased baking sheet.
Roast carrots and apples at 400F 20-25 minutes or until fork-tender. Serve warm.
Looking for more cozy fall dinners? Here ‘ya go!