Roasted Carrots and Apples
A sweet, savory side of baby carrots, apples, and onion, roasted at 425°F and finished with a maple glaze.
Servings: 4 Servings
Calories: 165kcal
Ingredients
- 12 ounces Baby Carrots cut lengthwise
- 2 Honeycrisp Apples chopped into ½ inch cubes
- 1 Onion – yellow chopped into ½ cubes
- ½ teaspoon Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Dill dried
- ½ teaspoon Paprika
- ¼ teaspoon Pepper
- 2 tablespoons Olive Oil
- 1 tablespoon Maple Syrup
Instructions
- Pre-heat oven to 425 degrees.
- Cut the baby carrots lengthwise.
- Slice the apples away from the core and cube the apple into ½ inch cubes.
- Cut off the ends of the onion and remove the peel. Chop the onion into ½ inch cubes.
- Pile the carrots, apples, and onions in the center of a baking sheet. Drizzle with the olive oil, and then sprinkle with the seasonings.
- Mix everything, coating the carrots, apples, and onion well, then spread out as much as possible on the baking sheet
- After roasting for about 10 minutes, stir everything and continue to roast for another 8 - 10 minutes.
- Carefully remove the pan from the oven and push everything towards the center of the baking sheet
- Drizzle the maple syrup over the carrot mixture and mix. Spread out the carrots, apples, and onions again and bake for another 5 minutes.
- Remove from oven and serve.
Notes
Don't overcrowd the pan, or the vegetables will steam.
Honeycrisp or Gala apples both work. Keep the skin on.
Real maple syrup or pancake syrup both work.
Store leftovers covered in the fridge for up to 3 days. Reheat in the microwave.
Nutrition
Calories: 165kcal | Carbohydrates: 26g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 360mg | Potassium: 358mg | Fiber: 5g | Sugar: 18g | Vitamin A: 11799IU | Vitamin C: 9mg | Calcium: 46mg | Iron: 1mg