Preheat your oven to 425°F (220°C). Gather your ingredients.

Core the apples and chop into ½-inch cubes; chop the carrots diagonally into ¼-inch thick slices. Dice the onion and finely chop the garlic.

In a large mixing bowl, whisk together olive oil, maple syrup, Dijon mustard, salt, black pepper, and thyme until smooth.

Add the chopped carrots, apples, diced onions, and garlic to the bowl with the glaze. Toss to coat evenly.

Spread the mixture onto two separate sheet pans in a single layer. Roast for 15 minutes without flipping.

After 15 minutes, flip the vegetables and continue roasting for an additional 10 to 15 minutes, or until tender and caramelized.

Remove from the oven and let them cool slightly before serving.