Autumn and winter, roasting seasons. Sides made with passive effort and deep flavour make life easy. Try something savoury and sweet like this take on an old favourite, Roasted Roots & Apples.
Apples pair beautifully with so many meats; pork, poultry, small game, venison, wild boar, and rabbit all marry well against apple. I based this recipe on a side dish my grandmother used to made: Apples & Onions. She would chop them both into equal pieces, toss them with bacon grease and roast them until dark and caramelized. The result was sticky and savoury, she would plate it under a slab of crispy roasted pork and sauce liberally with jus.
Old World Recipe, Fresh New Take
I’m certain, had she thought of it, this recipe would have been welcome in my grandmother’s kitchen. The sweetness of carrot, sweet potato and apple balance perfectly against red onion. Normally I would chop my ingredients into equal sided pieces for a very ‘homemade’ look. But these heirloom carrots were so delicate and fresh I decided to split them to showcase their beauty. After that I had to cut everything else to match that weight.
The key to a good roasting result, everything must cook evenly and finish at the same time.
In this recipe for Roasted Roots & Apples I add the apples to the oven last as they cook the fastest. I usually use Golden Delicious apples for cooking, theyr texture makes them the perfect cooking apple for baking and roasting. But, seeing as I had Fuji apples, I used them instead for a little added colour.
Simple sides make for easy meals, week nights when time is short. Just toss with your favourite fat, season and roast. That’s dinner, made easy.
Inspired by my eastern black roots, Roasted Roots with Apples is both fast and easy. Sweet and savory combine for an amazing taste of fall.
2 medium sweet potatoes
1 medium red onion
6 – 8 heirloom carrots
1 apple (gala, golden delicious or other firm baking variety)
2 – 3 tablespoons olive oil
salt & pepper to taste
fresh herbs to finish
Preheat oven to 375⁰F (190⁰C). Prepare baking sheet; either line with parchment or coat with non-stick spray,
Cut carrots, sweet potatoes, onions and apples into equal pieces. Toss in a large bowl with olive oil and seasoning to coat. Distribute evenly on baking sheet. Roast for 20 – 30 minutes at 375⁰F (190⁰C) depending on the size and density of your produce, turning about half-way to ensure both sides are golden brown and tender.
Serve immediately, as a meal or with your favourite main dish.
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Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer, recipe blogger and Food Business Consultant. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn, ten years in catering, and has been sharing all things delicious - right here - since 2010.