---

Recipe: Roasted Carrots and Apples

Makes 4 servings as a side dish; or 2 servings as a soup
Preparation Time: 15 minutes
Cooking Time: 15-20 minutes
Total Time: About 30-35 minutes

Ingredients

• 1 pound of carrots, chopped into 1-2” pieces (peeled or not, as you prefer)
• 3 tablespoons olive oil, divided
• Salt and pepper, to taste
• 2 apples, peeled, cored and sliced (use Honeycrisp for sweetness or Granny Smith for tartness)
• 3 tablespoons maple syrup

Instructions

Preheat your oven to broil at 415 degrees. Line a baking sheet with aluminum foil for easy cleanup.

In a large bowl, toss the carrots with 2 tablespoons of olive oil and season with salt and pepper. Spread them in a single layer on the prepared baking sheet.

In the same bowl, combine the sliced apples with the remaining olive oil and maple syrup, adding a pinch of salt. Mix well.

Scatter the apple slices among the carrots on the baking sheet.

Broil for 10-15 minutes, or until the carrots and apples are tender and starting to caramelize. Stir halfway through for even cooking.

Serve hot as a flavorful side dish.

---

This versatile recipe allows you to enjoy a hearty side dish or transform it into a warming soup, perfect for chilly days.

To Convert into a Creamy Soup:

Additional Ingredients

• 1/2 large red onion, sliced (about 3/4 cup)
• 4 cups low sodium vegetable broth
• 1/2 teaspoon each of red chili flakes, cinnamon, dried oregano, ground ginger
• 1/4 teaspoon fennel seeds
• Salt and black pepper, to taste

Instructions for soup

1. In a medium-sized stock pot, heat the remaining tablespoon of olive oil over medium heat. Add the sliced onions and sauté for 10-15 minutes until soft and fragrant.
2. Add the roasted carrots and apples to the pot along with the vegetable broth and all the spices. Stir to combine.
3. Use an immersion blender to puree the mixture until smooth. Alternatively, carefully transfer the contents to a blender and blend until smooth.
4. Stir in up to 2 cups of water to achieve your desired soup consistency. Adjust the seasoning as needed.
5. Bring the soup to a simmer and cook for a few minutes to meld the flavors.
6. Serve your creamy roasted carrot and apple soup piping hot.

---

Want to mix things up even more?

Try some of these variations:

Herbs and Spices: Introduce different herbs and spices to the mix to vary the flavor profile. For example, adding fresh rosemary, thyme, or sage can give a rustic touch. A pinch of nutmeg or allspice can amplify the autumnal feel.  A favorite is Moroccan Spice Mix: Before roasting, toss the carrots and apples with a heady blend of cumin, coriander, cinnamon, and a dash of allspice. This concoction will transport your taste buds straight to the bustling souks of Marrakech.

Citrus Zest: Adding lemon or orange zest before roasting can bring a refreshing citrus note to the dish, complementing the sweetness of the carrots and apples.

Nuts and Seeds: Toss in some pecans, walnuts, or slivered almonds with the carrots and apples before roasting for an added crunch. Pumpkin seeds or sunflower seeds can also offer a nutty flavor and extra texture.

Cheese: Crumble some goat cheese or feta over the roasted carrots and apples while they’re still warm. The heat from the vegetables will slightly melt the cheese, creating a creamy and flavorful topping.

Balsamic Glaze: Drizzle a balsamic reduction over the roasted carrots and apples just before serving. This adds a rich, sweet, and tangy flavor that pairs wonderfully with the roasted flavors.

Honey or Brown Sugar: For a deeper sweetness, drizzle honey over the carrots and apples before roasting, or sprinkle with a little brown sugar which will caramelize nicely under the broiler.

Root Vegetables: Mix in other root vegetables like parsnips, beets, or sweet potatoes for more variety in texture and taste. This also makes the dish more colorful and festive.

For some Christmas color and pop: mix in a handful of fresh or dried cranberries with the apples. This adds a pop of tartness and color.  As a sweeter alternative, after cooking the veggies, sprinkle a handful of pomegranate arils over the platter.

Bacon: For a savory twist, add chopped bacon to the roasting pan. The bacon adds a smoky flavor that complements the sweetness of the other ingredients beautifully.

Enjoy!

---

For the foodies: the origin story of roasted carrots & apples

Unlike many of the dishes I feature here, this dish of roasted carrots and apples doesn’t have a specific origin story tied to a particular culture or cuisine, but it’s a wonderful example of how traditional cooking methods and seasonal ingredients come together across various food traditions.

Roasting as a cooking technique is ancient and has been used by many cultures throughout history. It is appreciated for its ability to develop deep flavors and textures in foods, from meats to vegetables and fruits.

Carrots, which have been cultivated for thousands of years, originated in Persia (modern-day Iran and Afghanistan) and were initially grown for their seeds and leaves. However, by the Middle Ages, the sweet, edible orange root that we are familiar with today had been developed and was being eaten throughout Europe.

Apples, on the other hand, are believed to have originated in Central Asia, specifically Kazakhstan, where the wild ancestor of all modern apples still grows today. Apples spread across Europe and Asia through trade routes and were a staple in the diets of several ancient cultures, including the Romans and Greeks.

Combining these ingredients in a roast, particularly with the addition of modern seasonings and culinary influences, reflects a contemporary approach to utilizing what has historically been staple produce of autumn and winter seasons. This method of preparation—roasting carrots and apples together—would likely be a modern culinary innovation, designed to highlight the natural sweetness and complementing flavors of these ingredients, which are often harvested around the same time in many parts of the world.

The addition of ingredients like maple syrup, spices, or even other fruits and vegetables has evolved as global cuisines have become more integrated and as culinary experimentation has become more common in kitchens around the world.