Honey-Roasted Sweet Potatoes and Apples
Simple enough for weeknights but special enough for holidays, this mix of roasted root vegetables and fruits showcases all the sweetness fall produce has to offer. Because each ingredient roasts differently, you’ll also get various textures, from jammy apples to crisp-tender carrots. Honey accentuates the sweetness, but there’s plenty of room for personal flare. For warmth, roast with 1 teaspoon ground cinnamon, cardamom or ginger. For crunch, add chopped nuts to the pan in the last few minutes of roasting. For a little zip, add lemon or orange zest with the red-pepper flakes. Eat alongside turkey, lamb or pork, or serve over sautéed greens or salad greens.
- Serves: 4 persons
- 1 ½pounds sweet potatoes, carrots or parsnips (or a mix), peeled or unpeeled
- 2firm apples or pears, such as Pink Lady or Bartlett, or a mix
- 2tablespoons honey or maple syrup
- 2tablespoons extra-virgin olive oil
- Generous pinch of red-pepper flakes or black pepper
Step 1Heat the oven to 425 degrees. Halve the vegetables lengthwise, then cut each piece lengthwise into 1/2-inch-thick wedges. If pieces are long, cut crosswise into 4-or-so-inch lengths. Quarter the fruit lengthwise through the stem, then core to remove seeds.
Step 2Toss the roots and fruits on a sheet pan with the honey, olive oil and a generous sprinkling of salt. Spread into an even layer and roast until tender and browned in spots, 25 to 30 minutes. Sprinkle with red-pepper flakes. Serve warm or at room temperature.