Herb-Roasted Apples, Onions and Carrots

Are you getting a little tired of the standard steamed broccoli, asparagus or green beans night after night? My Herb-Roasted Apples, Onions and Carrots is the perfect side dish to complement anything from roast chicken to pork chops. The apples are a bit unexpected but the sweetness pairs perfetly with the caramelized onion wedges.  As Fall approaches, you should be able to find apples, carrots and onions from local farmers although I’ll be the first to admit – this dish is a great way to use up the rest of that bag of apples or carrots that has been sitting in your fridge for awhile.   The type of onion or apple you choose to use does not matter – let the growing season guide your decision.

Aside from garlic, the key to this dish is Herbes de Provence. This readily available spice blend typically contains a mix of oregano, marjoram, thyme, lavender, rosemary and sage.  If you don’t have it – feel free to create your own blend by mixing equal parts of any or all of these spices.  Save the rest of the blend to use in a variety of other dishes. One of my favorite and most simple beef rubs is olive oil, Herbes de Provence, salt, pepper and garlic.

Let me know what you think of this recipe.  My husband loved it and that is usually a good sign.

Your fork is waiting.