Herb-Roasted Apples, Onions, and Carrots are the perfect side dish to complement anything from roast chicken to pork chops.
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 are the perfect side dish to complement anything from roast chicken to pork chops. The apples are a bit unexpected but the sweetness pairs perfectly 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 a while. The type of onion or apple you choose to use does not matter – let the growing season guide your decision.
Using the right spice blend
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.
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 tbs extra virgin olive oil
- 2 tsp Herbes de Provence
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Pre-heat an oven to 375 degrees.
- Line a cookie sheet with tin foil and spray with non-stick spray, set aside.
- Place all ingredients in a large zip-lock bag and mix well ensuring all ingredients are evenly coated with oil and spices.
- Place apple, onion and carrot mixture on a single layer over the pre-lined cookie sheet.
- Bake for 45 minutes or until onions are caramelized and carrots are tender.
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!