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.
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
- 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 teaspoon Herbes de Provence
- ½ teaspoon salt
- ¼ teaspoon pepper
- 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.