There’s something truly special about a dish that feels both familiar and entirely new. This recipe, with its cozy spices and sweet, caramelized edges, does exactly that. It turns everyday carrots and apples into a side dish that steals the spotlight, a celebration of simple ingredients done right.

You get the earthy sweetness of carrots, the bright tang of apples, and the warm, almost floral whisper of cardamom. It’s a symphony in a roasting pan, really. And the best part? It’s effortlessly versatile, fitting in just as well on a holiday table as it does on a quiet weeknight.

Why This Dish is a Seasonal Game-Changer

This recipe is a true multitasker for your menu. It bridges the gap between savory and sweet in the most elegant way, making it a perfect companion for rich holiday mains.

Its vibrant colors and aromatic spices bring a real warmth to the table. Plus, it’s naturally vegan and gluten-free, so you can please almost everyone without any extra effort.

Ingredients Needed for the Recipe

Gathering these simple components is the first step toward something wonderful. Each one plays a specific role in creating the final, harmonious flavor.

• 1/4 C Walnuts (25g)
• 14 oz Carrots, cut to similar thickness (400g)
• 1 lb Apples, your favorite variety, cut into thick wedges (460g)
• 1 1/2 Tbs Olive Oil
• 1 1/2 tsp Maple Syrup
• 1/4 tsp Cardamom, ground
• 1/4 tsp Ginger, ground
• 1/4 tsp Cinnamon, ground
• 2 tsp Fresh Mixed Herbs, finely chopped (like thyme and rosemary, or sage and parsley)
• Sea Salt to taste
• 1/4 Lemon, juiced

How to make Maple-Roasted Cardamom-Spiced Carrots and Apples?

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Preheat and Prepare

Start by getting your oven nice and hot, preheating it to 425°F (220°C). Place one of your oven racks in the upper third of the oven; this positioning helps everything get beautifully caramelized. Then, simply line two sheet pans with parchment paper to make cleanup an absolute breeze later on.

Toast the Walnuts

While the oven is heating up, scatter the walnuts onto one of your prepared sheet pans. Let them toast for about 15 minutes, or until they become fragrant and take on a slightly darker color. Keep a close eye on them, as nuts can go from perfectly toasted to burnt in a flash.

Once they’re done, pull them out and let them cool completely on the pan. Then, give them a rough chop and set them aside for their big moment later. This step unlocks their rich, nutty flavor, which is a crucial textural element.

Combine and Spice

Now for the main event. In a large bowl, gently toss the carrot pieces and apple wedges with the olive oil and maple syrup. You want everything to have a light, glossy coating. Next, shower them with the ground cardamom, ginger, and cinnamon.

Toss everything again, this time making sure those warm, aromatic spices are evenly distributed across every single piece. Don’t be shy here—get your hands in there if you need to, ensuring every carrot and apple slice is well-dressed.

Roast to Perfection

Spread the carrots and apples in a single, even layer across your two prepared sheet pans. This is key: crowding the pan will steam the vegetables instead of roasting them. We’re after caramelization, not sogginess.

Slide the pans into the oven and roast for 20 minutes. About halfway through, give them a gentle flip or stir to ensure all sides get that lovely, roasted color. The smell filling your kitchen will be absolutely incredible by now.

The Final Touches

Check for doneness by piercing a carrot with a fork. I personally love a tender-crisp bite, but if you prefer them softer, give them another five minutes or so. As soon as they come out of the oven, while they’re still sizzling, drizzle with the fresh lemon juice.

This little splash of acidity brightens the entire dish. Finally, toss in the finely chopped fresh herbs and those reserved toasted walnuts. Season generously with sea salt to taste, which will make all the other flavors pop.

Ingredient Substitutions and Swaps

Don’t have walnuts? Pecans or even almonds would be a fantastic, toasty substitute. The goal is that nutty crunch, and many varieties can deliver it beautifully.

If your fresh herb supply is low, about half a teaspoon of dried herbs can work in a pinch. Just rub them between your fingers as you add them to wake up their oils. And for the apples, a firmer variety like Honeycrisp or Granny Smith will hold its shape best during the roasting process.

Tips

The single most important tip is to cut your carrots to a uniform size. This ensures they all cook at the same rate, so you don’t end up with some pieces mushy and others still crunchy. If your carrots are thick, consider slicing them in half lengthwise first.

Always use two sheet pans. Giving the ingredients plenty of space is the secret to achieving roasted, caramelized edges instead of steamed, soft results. It makes all the difference in the world, trust me.

Don’t skip the lemon juice at the end. It might seem like a small thing, but that hit of bright acidity is what balances the sweetness and richness, tying the whole dish together in a wonderfully fresh bow.

Best Time to Serve This Dish

This dish is an undisputed star during the autumn and winter holidays. Its warm, spiced profile and beautiful colors make it a natural fit for Thanksgiving or Christmas dinner, sitting proudly next to the turkey or roast.

But its versatility doesn’t end there. It’s also a stunning side for a cozy weekend roast chicken, or even served at room temperature as part of a lavish cheese plate. Try it chilled on a bed of greens for a next-day salad that’s anything but boring.

How to Store and Reheat

Any leftovers can be stored in an airtight container in the refrigerator for up to three days. The flavors actually meld and deepen, making it a fantastic make-ahead option.

To reheat, spread the mixture on a baking sheet and warm it in a 350°F (175°C) oven for about 10-15 minutes. This will help restore some of the texture. Avoid using the microwave, as it can make the apples and carrots a bit mushy.

Honestly, I love eating it straight from the fridge. The chilled version has a different, but equally delightful, character that works wonderfully as a quick, flavorful snack or a unique salad topper.

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Maple-Roasted Cardamom-Spiced Carrots and Apples Recipe

Author: Elly Cooking Method: Roasting Cuisine: American Courses: Side Dish Recipe Keys: F fall recipe Gluten Free H healthy side dish Vegan W winter

Difficulty: easy Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Cooking Temp: 220  C Servings: 4 Estimated Cost: $ low Calories: 142

Best Season: Fall, Winter

Description

Serve warm as a side or chilled on a cheese plate, Maple-Roasted Cardamom-Spiced Carrots and Apples are slightly sweet, with just a hint of warm spices and herbs. Double the recipe to feed a small crowd. This recipe is vegetarian, vegan and gluten free.

ingredients

Servings

• ¹⁄₄ cup walnuts (25g)
• 14 oz carrots (cut to similar thickness, 400g)
• 1 lb apples (your favorite variety, cut into thick wedges, 460g)
• 1 ¹⁄₂ Tbs olive oil
• 1 ¹⁄₂ tsp maple syrup
• ¹⁄₄ tsp cardamom (ground)
• ¹⁄₄ tsp ginger (ground)
• ¹⁄₄ tsp cinnamon (ground)
• 2 tsp fresh mixed herbs (finely chopped, like thyme and rosemary, or sage and parsley)
• sea salt (to taste)
• ¹⁄₄ lemon (juiced)

Instructions

1. Preheat oven to 425°F (220°C) and place rack in upper third of oven. Line two sheet pans with parchment paper.
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2. Place walnuts in a pan and toast while the oven is preheating for about 15 minutes or until toasty and fragrant. Set aside to cool, then chop fine.
   Mark as complete
3. Toss carrots and apples with olive oil and maple syrup. Sprinkle with cardamom, ginger, and cinnamon. Toss again to evenly distribute the spices. Spread the carrots and apples in an even layer on the prepared sheet pans, making sure not to crowd them. Roast for 20 minutes, gently flipping halfway through. Check for fork tenderness—thicker carrots may need 5 more minutes. Right out of the oven, sprinkle with lemon juice, toss with fresh herbs, toasted walnuts, and season with sea salt.
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4. Serve immediately or chill and serve on a salad, as a snack, or on a cheese plate.
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Nutrition Facts

Servings 4

Serving Size 1/4 of recipe

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Amount Per Serving

Calories 142kcal

% Daily Value *

Total Fat 7g11%

Saturated Fat 1g5%

Sodium 45mg2%

Potassium 320mg10%

Total Carbohydrate 21g8%

Dietary Fiber 4g16%

Sugars 13g

Protein 2g4%

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Calcium 45 mg

Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Double the batch: Perfect for holiday gatherings—this recipe scales easily.
• Nut swaps: Pecans work beautifully in place of walnuts.
• Herb flexibility: Use what’s fresh—thyme, rosemary, sage, or parsley all shine.
• Serve versatile: Great warm as a side, or chilled on a cheese board or salad.

Keywords: maple roasted carrots, cardamom spiced apples, holiday side dish, vegan roasted vegetables, gluten free side, thanksgiving carrots, fall vegetable recipe