Monday, October 22, 2012

Roasted Apple, Carrot and Shallots

We had the most fantastic summer in memory so the transition to autumn was definitely hard to do.  The first day of bad weather I made this dish and it was so delicious that I was able to make peace with the fact we are changing seasons and that isn't always a bad thing.  I love using season foods and right now, these three items are your best friends.  The apple adds a touch of sweet but doesn't overpower the other flavors.  Serving it with pork chops or chicken is a must!


1 small apple, a Grannysmith is perfect
3 large carrots, peeled and sliced diagonally
1 medium shallot, peeled and sliced
1 tablespoon thyme
2 tablespoons olive oil
salt/pepper to taste
2 slices bacon, cooked and chopped (optional)

1. Preheat oven to 425.
2. Core the apple and dice and place in a medium bowl.
3. Add sliced carrots and shallot to the apples
4. Sprinkle thyme, salt/pepper and then add olive oil and toss veggies to coat with oil.
5. Place on cookie sheet (even on a piece of foil to make clean up easy) and cook in the oven 30 minutes until shallots are starting to brown.
6. Remove and serve with your favorite autumn main dish (this veal piccata would be perfect!)

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