Roasted Vegetables with Apple

By Jamie • Uncategorized • 9 Oct 2015

Just a quick post this morning to share something I made yesterday. I roasted these vegetables- at 400 with garlic powder, salt, pepper, and olive oil. For about 40 minutes, toss 1/2 way through. It’s a mix of broccoli, golden and purple beets, carrots, and sweet potato. Nothing too out of the ordinary. Use whatever you like best.

BUT, here’s what’s extra special— I added diced apple. And all my favorite bites had that tangy sweetness of a roasted granny smith. Maybe it sounds weird to you, maybe not. But you have to trust me and try it.

Some ideas:

  • I ate these vegetables warm with a sunny side up egg over them, and a drizzle of tahini.
  • Toss the vegetables with toasted, chopped walnuts. Serve on a bed of arugula.┬áTop with caramelized onions and feta.
  • A maple vinaigrette would be awesome to toss the vegetables with, after roasted, while still warm. When you toss roasted, warm vegetables with a vinaigrette, they really soak up the flavors. I’m all about maple syrup right now. Try it mixed with whole grain mustard, apple cider vinegar, a little olive oil, salt, pepper, and fresh torn basil or rosemary. Just shake it up in a mason jar.

…It’s the little things in life and cooking (like adding an apple)┬áthat excite me.

I hope you enjoy it too!

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