Core apples, then chop into ½” cubes.

Chop carrots on the bias into ¼” thick slices.

Dice onion into ½” pieces.

Finely chop the garlic.

Whisk together the olive oil, maple syrup, mustard, salt, black pepper, and thyme in a large bowl.

Add chopped carrots, apples, onions, and garlic. Toss the mixture to coat thoroughly.

Roast the carrot mixture at 425°F for 15 minutes, or until the side touching the pan begins to brown. Flip the mixture over to brown the other side.

Continue cooking for 10 to 15 minutes, or until the carrots are tender when pierced with a fork and the glaze is slightly caramelized.