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Maple-Roasted Cardamom-Spiced Carrots and Apples on a serving platter.

Maple-Roasted Cardamom-Spiced Carrots and Apples

Serve warm or chilled as a side, on a cheese plate or salad, 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. Vegan + GF
Course Side
Cuisine Vegan, Vegetarian
Keyword Apples, Roasted Carrots
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 Servings
Calories 272kcal
Author Traci York | Vanilla And Bean


  • 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


  • Preheat oven to 425F (220C) and place rack in upper third of oven. Line two sheet pans with parchment paper.
  • 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. Set aside.
  • Toss carrots and apples with olive oil and maple syrup. Sprinkle with spices. Toss again to evenly distribute the spices. Spread the carrots and apples in an even layer, on each prepared sheet pan making sure not to crowd the carrots and apples. Roast for 20 minutes, gently flip the carrots and apples 1/2 way through roasting.Test to see if the carrots and apples need more time by checking for fork tenderness. I prefer tender crisp carrots. If more time is needed, give them another five or more minutes. Thicker carrots will need more time. Right out of the oven, sprinkle with lemon juice, toss with fresh herbs, toasted walnuts and season with sea salt.
  • Serve immediately or chill and serve on a salad, as a snack or cheese plate.


*Look for carrots that have their tops. This ensures fresh carrots. Also, look for carrots of similar size. Before roasting, and if needed, cut the carrots so that they are of similar size so that they'll roast evenly.


Calories: 272kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 94mg | Potassium: 641mg | Fiber: 8g | Sugar: 25g | Vitamin A: 22183IU | Vitamin C: 20mg | Calcium: 66mg | Iron: 1mg