Herb-Roasted Apples, Onions, and Carrots are the perfect side dish to complement anything from roast chicken to pork chops.
Are you looking for a new side to serve with your dinner? My Herb-Roasted Apples, Onions, and Carrots are the perfect side dish to complement anything from roast chicken to pork chops. Don’t let the combination scare you, the delicious pairing of savory and sweet works amazingly well with lots of main dishes. The apples are a bit unexpected, but the sweetness pairs perfectly with the caramelized onion wedges.
Ingredients
- Red onion: Bright and colorful, their sharp flavor sweetens as they caramelize in the oven.
- Carrots: Naturally sweet and crunchy, carrots are also a great source of lots of vitamins and nutrients.
- Apples: Use what’s in season, but fuji, gala, or honeycrisp are all great options for this dish.
- Garlic: Other than the herbs, the garlic really ties all the ingredients together with it’s nutty, buttery flavor.
- Olive oil: Helps to coat all of the ingredients so they all roast and caramelize evenly.
- Herbs de Provence: Typically consisting of oregano, marjoram, thyme, lavendar, rosemary, and sage, it’s a delicious spice blend named after the region of France it originated from.
- Salt and pepper: Finishes off the dish and enhances the natural flavors.
How to Make Herb-Roasted Apples, Onions, and Carrots
Peel your carrots, then chop into roughly bite-sized pieces, and cut your red onion into wedges.
I personally don’t peel my apples, but you could if you prefer. But cut your apples around the core and into cubes.
Then a prepared baking sheet with tin foil, spread your apple, carrot, and onion evenly in a layer and drizzle with olive oil, garlic, salt, and pepper.
Then sprinkle evenly with the herbs de Provence and toss to make sure all is evenly coated. Then toss in the oven at 375 for about 45 minutes until onion is caramelized and carrots are tender.
Serve and enjoy your Herb-Roasted Apples, Onions, and Carrots!
Frequently Asked Questions:
Should carrots be crunchy when cooked?
If you prefer your carrots to have a bit of a crunch, that’s up to you, but typically when a dish is fully cooked that involve carrots, they are not longer crunchy.
Do you need to peel the skin off of apples before baking?
For this recipe you don’t! For some dessert recipes, they might call for peeling.
Should vegetables be covered when cooking?
When roasting vegetables, you don’t want to cover them as that would trap the moisture and steam them.
More Side Dishes
- Roasted Vegetables with Tahini Lemon Sauce
- Orange, Fennel, and Red Onion Salad
- Lebanese Rice Pilaf with Vermicelli
- Lemon Dill Green Beans
- Sauteed Bacon and Brussels Sprouts
Eat It, Like It, Share it!
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Don’t let the unusual combination throw you off, I’m sure if you give these Herb-Roasted Apples, Onions, and Carrots a try you’ll be sold.
Your fork is waiting.
Herb-Roasted Apples, Onions, and Carrots
Ingredients
- 2 large red onions (cut into wedges)
- 8 carrots (cut into 2 inch pieces)
- 4 apples (cut into wedges)
- 2 cloves garlic (grated)
- 1 tablespoon extra virgin olive oil
- 2 teaspoons Herbes de Provence
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Pre-heat your oven to 375 degrees, and prepare a cookie sheet with tin foil and spray with non-stick spray.
- Place all ingredients in a large zip-lock bag or bowl and mix well ensuring all ingredients are evenly coated with oil and spices.
- Place apple, onion, and carrot mixture in a single layer on the prepared cookie sheet.
- Bake for 45 minutes or until onions are caramelized and carrots are tender.
This was so delicious with added parsnips and garlic salt instead of garlic. Great with grilled pork tenderloin.
This was great! I love roasted carrots and onions, but the addition of apples was great. I used Granny Smiths and really enjoyed the flavor, I’ll have to try red apples next time. I also added parsnips to the mix and liked the addition of them.
Made this for a neighborhood dinner party last night, holy guacamole, it was so good, I did add two sweet potatoes, I’ve made roasted vegetables many times, but, this is better than most.
Thank you for sharing.
Great addition with the sweet potatoes! So glad you enjoyed!
Love this mix!
You can mix the ingredients in a bowl and use parchment. Ziplock bags & foil with spray are wasteful/bad for the environment.
Excellent! I agree…..a perfect side dish. Pretty and very tasty!!!
So glad you enjoyed!
Making this tonight with a pork roast, I am excited to try it!
How did it turn out?
Loved the veg combo! Don’t know why I’ve never roasted anything other than meat and potatoes. Gonna add sweet potatoes next time! Today was with pork loin, and a small tray of rosemary
baby potatoes. After calculating the size of my roast’ cooking time, I put the veg in 15 minutes after my roast, which was smaller, and was cooked perfectly! Thank you!
I’m so glad you loved it Lisa!
Making it now! Thanks
I hope you love it!
This recipe needs a correction. It’s “8 carrots cut into 2 in pieces” not “8 in carrots cut into 2 pieces.”
Sorry about that Bart! The recipe was edited!! :) Enjoy!
I halved the recipe and needed a bigger cookie sheet. Or two. I cut the carrots into halves. Fourths would have been better, as they were nowhere near done in 45 minutes. Except for the carrots being crunchy, the flavor was awesome! I would make this again
Yes good idea to cut smaller. Glad you loved it!