Apples Roasted with Root Vegetables
Try our savory-sweet Apples Roasted with Root Vegetables Recipe: carrots, potatoes, parsnips, and apples, seasoned and roasted for a flavorful side dish.
Recommended Apple Variety:
Jonathan, Empire, Braeburn, McIntosh
Ingredients:
- 3 cups peeled tart Michigan Apples
- 2 cups carrots, peeled, cut into 3/4 inch thick rounds
- 1 medium onion, cut into wedges
- 1 lb. small redskin potatoes cut into quarters
- 2 large yams, peeled and cut into 3/4 inch cubes
- 2 cups parsnips, peeled and cut into 3/4 inch chunks
- 2 teaspoons extra virgin olive oil
Ingredients (Balsamic Thyme Vinaigrette):
- 3 tablespoons white Balsamic vinegar
- 1 teaspoon chopped fresh thyme
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon chopped fresh parsley
Serving Size:
- 6 – 8 servings
Nutrition:
Per serving
- Calories 375
- Protein 5g
- Fat 8g
- Saturated Fat 1.1g
- Carbohydrate 77.16g,
- Fiber 14g
- Sodium 253mg
Directions:
- Preheat oven to 425°.
- Combine apples, carrots, onion, redskin potatoes, yams and parsnips in large bowl.
- Drizzle with olive oil; season with salt and pepper and toss thoroughly to coat.
- Spread vegetables evenly on large baking sheet.
- Bake 20-25 minutes until vegetables are tender and beginning to caramelize. Remove from oven.
- While vegetables are roasting, whisk together vinaigrette ingredients. Set aside.
- To serve, transfer vegetables to serving platter and drizzle with Balsamic Thyme Vinaigrette. Season with salt and freshly ground pepper. Serve immediately.
