Preheat your oven to 425°F (218°C).

Core and chop the apples into ½” cubes, slice the carrots diagonally into ¼” thick pieces, dice the onion, and finely chop the garlic.

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

Add the prepared carrots, apples, diced onion, and chopped garlic to the bowl with the dressing and toss everything together thoroughly.

Spread the coated mixture evenly onto a metal baking pan, ensuring not to overcrowd the vegetables.

Roast for 15 minutes, then flip the veggies and roast for an additional 10-15 minutes until tender and glazed.