roasted apples

We like these apples warm or cold out of the fridge, so see what your kids like best!

So Easy Sliced Baked Apples

apples (about 3 cups sliced)

butter oil

cinnamon

Place the butter or oil into a pie plate or baking dish. Warm in the oven for a few minutes to melt. Remove from oven.

Slice the apples into approximately 1/2-inch slices and discard the cores. Place into the baking dish with the oil.

Bake for 28-34 minutes, or until tender when poked with a fork.

Serve in slices or cut up into smaller pieces and serve over yogurt, oatmeal, or pancakes.

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Baked apples and pears are cooked in maple syrup sauce with cinnamon, ginger, and sprigs of fresh thyme.

Baked Apples and Pears with Thyme and Maple

grapeseed oil oil

apples,

pears,

maple syrup

inch ginger, (thinly sliced (see note))

cinnamon stick, (broken in half (see note))

thyme, (plus additional

salt

Preheat oven to 375º F.&nbsp;

Heat oil in a Dutch oven or oven-safe skillet on the stovetop over medium heat. Spread apples and pears in a single layer flesh-side down in the Dutch oven or skillet. Cook 5 minutes, or until the flesh is golden brown.

Stir in maple syrup, ginger, cinnamon, thyme, and salt. Cover and transfer to the oven. Bake 30 minutes, or until the fruit is tender and has a strong, spiced aroma.

Transfer baked apples and pears to a serving dish and garnish with additional fresh thyme leaves if desired.

Roasted Butternut Squash and Apples, a simple baked apples and squash recipe with cinnamon and maple syrup. Ready in less than 40 minutes!

Roasted Butternut Squash and Apples

butternut squash

apples

olive oil

salt and pepper

Preheat oven

Preheat oven: Preheat the oven to 400 degrees (200 C).

Prep

Prep: Wash and cut apples into small 1/2 inch cubes. Cut the ends off of the butternut squash, then use a peeling knife or vegetable peeler and peel off the outer skin. Then cut in half and scoop out the inner pulp and seeds. Then cut into 1/2 inch small cubes.

Roast

Roast: Arrange the apples and butternut squash on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with cinnamon, maple syrup, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides. Keep an eye on apples and remove them if they start to become too soft and overcooked, and continue cooking the butternut squash until done.

Serve

Serve: Remove pan from oven, arrange squash and apples on a plate and serve as a side dish or let cool and use as a salad topping.

This roast pork loin with apples and onions boasts a rustic loveliness from a garlic, thyme, and fennel seed rub and a caramelized sweetness from the side that's roasted at the same time. And it's about to become your new favorite one-pan dinner.

Roast Pork Loin with Apples and Onions

pork loin

red onions

red apples (such as Ida Red, Rome, or Pink Lady)

olive oil (divided)

black pepper

garlic

thyme leaves

fennel seeds

Preheat

Preheat the oven to 400°F (204°C). Adjust the oven rack to the middle position. Take the pork out of the refrigerator and let it rest on the counter while the oven heats.

Cut each onion into quarters. Cut each apple in half from top to bottom. Using a teaspoon-size measuring spoon, a melon baller, or a paring knife, trim the apple core and stem. Place each apple half, cut side down, on the cutting board and cut it in half again.

Arrange

Place the onions and apples on a rimmed baking sheet lined with foil. Drizzle the onions and apples with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (about 12 turns if you&#39;re using freshly cracked pepper from a pepper mill). Toss everything together with your hands and spread in a single layer.

Mince the garlic and toss it in a small bowl along with the thyme, fennel seeds, the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 

Pat the pork dry. Place it, fat side up, in the middle of the baking sheet, pushing the apples and onions aside. Rub the entire pork loin with the garlic mixture.

Roast everything until an instant-read thermometer inserted in the center of the pork loin reads 145°F (63°C), 45 to 60 minutes. (You&#39;ll probably want to start checking the pork loin after 30 minutes, just to be safe.)

Rest

Transfer the roast pork loin to a cutting board and let it rest for 5 minutes before slicing. Serve it along with the roasted apples and onions.

Maple Dijon Roasted Carrots and Apples are the perfect side dish. They deliver sweet, savory, and tangy flavors and come out of the oven perfectly caramelized and glazed.

Maple Dijon Roasted Carrots and Apples

carrots (about 1 pound)

apples (about 1 pound)

onion

garlic garlic

dijon mustard

thyme

Core apples, then chop into ½” cubes.

Chop carrots on the bias into ¼” thick slices.

Dice onion into ½” pieces.

Finely chop the garlic.

Whisk together the olive oil, maple syrup, mustard, sea salt, black pepper, and thyme in a large bowl.

Add chopped carrots, apples, onions, and garlic. Toss the mixture to coat thoroughly.

Roast the carrot mixture at 425°F for 15 minutes, or until the side touching the pan begins to brown. Flip the mixture over to brown the other side.

Continue cooking for 10 to 15 minutes, or until the carrots are tender when pierced with a fork and the glaze is slightly caramelized.

Baked Cinnamon Apples are easy to make with fresh apple slices that are wrapped in sweet, syrupy goodness with warm, cozy spices and baked until they are tender and flavorful! Serve warm with a scoop of vanilla ice cream for the perfect fall treat!

Baked Cinnamon Apples

apples (peeled, cored, and sliced, about 4-5 cups)

brown sugar

cornstarch

nutmeg (optional, but recommended)

lemon juice

butter

Pre-heat the oven to 400 degrees F and grease a medium baking dish with cooking spray (I used a 2 quart, 8x6 inch dish).

Place the apple slices in a large bowl. Mix in the brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Toss until the apples are evenly coated.

Pour the apples in the prepared baking dish and evenly place the butter cubes along the top. Cover with foil and bake for 30-40 minutes.

Once out of the oven, stir to coat the apples in all of the yummy juices and ENJOY!

So sweet, so delicious, I love it, Thank you so much!

A warm roasted apple spelt salad with toasted sunflower seeds, crispy sage and a grainy mustard vinaigrette. An ideal side for Thanksgiving, Christmas or any day during the colder months.

Warm Roasted Apple Spelt Salad with Toasted Sunflower and Sage

pc bay leaf

chicken stock, vegetable stock

tbsp cider vinegar

tbsp grainy mustard

½ tsp honey ((optional))

¼ tsp black pepper

tbsp sunflower oil

tbsp extra virgin olive oil (use the good stuff)

sage

sunflower seeds

Fuji apples, cored

vegetable oil

tbsp butter, unsalted

Rinse the spelt in cold water a few times to wash it. Fill a large pan with chicken stock, vegetable stock or add a bouillon cube to about 4 cups of water. Season with a little salt but not too much as some chicken stock can be salty.Bring to a boil and cook for about 45 minutes or until grains are tender but still have a pleasant bite.

Meanwhile, make the mustard vinaigrette. The best way to make the dressing is to blend everything except the oils in a blender and very slowly add in the oil until an emulsified dressing is formed.But you can also add everything to a mason jar and shake really well before serving. It won&#39;t be emulsified, but it&#39;s a lot simpler.

Make the Mustard Dressing

In a large cast iron pan, over low-medium heat, heat the vegetable oil.Before you start, have a plate lined with a paper towel and a metal fish spatula (or spider strainer) ready by hand. Once it&#39;s hot (but not too hot), add the sage leaves to the hot oil and move around in the pan until crispy. *The sage leaves will make a loud frying sound at first and may spit hot oil so be careful*. Once the bubbles stop, the sage leaves are ready. Drain them over the paper towel and season them right away with salt.Discard the excess oil (or save it for something else) and keep the pan ready for the apples.

Make the Crispy Sage Leaves

Once the spelt is ready, strain it from the water and let it cool on a tray or leave it in the pan.

Preheat the oven to 400°F/200°C. Core the apples and cut them into large slices. Fry them in some butter over medium heat.

Once the apples turn golden brown, flip them over and continue cooking for 1-2 minutes.

Add the sunflower seeds to the pan and then put the pan in the oven for about 5 minutes.

Remove the pan from the oven once the sunflower seeds are light golden brown.

Finishing Up

Scoop the cooked spelt into a bowl and add a few tbsp of the mustard dressing.  Mix well and check the seasoning. Add salt or pepper as needed.Mix in the hot apples and sunflower seeds, but save a few for the top.

Top 7 roasted apples recipes from across the web

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Top Tags

So Easy Sliced Baked Apples

Baked Apples and Pears with Thyme a...

Roasted Butternut Squash and Apples

Roast Pork Loin with Apples and Oni...

Maple Dijon Roasted Carrots and App...

Baked Cinnamon Apples

Warm Roasted Apple Spelt Salad with...

Top 7 roasted apples recipes from across the web

The most viewed roasted apples recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

So Easy Sliced Baked Apples

Baked Apples and Pears with Thyme a...

Roasted Butternut Squash and Apples

Roast Pork Loin with Apples and Oni...

Maple Dijon Roasted Carrots and App...

Baked Cinnamon Apples

Warm Roasted Apple Spelt Salad with...

The most viewed roasted apples recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine