Recipe of the Week: Roasted Apples


So often, we search for side dishes to our favorite entrees by simply making the “old but faithful” recipes over and over again, or heating up frozen or canned vegetables.  There’s definitely nothing wrong with either method, but here’s a simple, inexpensive side dish, naturally sweetened, that will not only surprise your guests and family members but add a tremendous amount of flavor to your plate.

My favorite dish to serve with roasted apples is a crusted pork tenderloin or juicy pork chops.  It also pairs well with squash, roasted potatoes, and sautéed spinach.  If you like your apples for dessert, top this dish with vanilla bean ice cream or unsweetened whipped cream.   

I love the flavor of sweet and savory together, and using a cast iron skillet is a great way to crisp the apples and get that gooey sauce that makes this dish so delicious with pork or vegetables.

Although these apples taste great the next day, if you want that crispy edge, cook and serve them right away with your meal.  Enjoy!

Roasted Apples

2 tart apples and 3 sweet apples (Ex. Grannysmith and Gala)

1/2 cup of honey

2.5 tablespoons fresh lemon juice

4 tablespoons butter

a pinch of sea salt

a pinch of cinnamon (optional)

a small pinch of nutmeg (optional)

Pre-heat oven to 425 degrees.

Core apples and cut into smaller chunks.  Add a small pinch of cinnamon and a small pinch of nutmeg (optional) to the lemon juice and toss well with the apples.

In a cast iron skillet, heat butter over medium heat.  Just as the butter begins to brown, add the apples and lightly toss, then add a generous pinch of sea salt.  Cook until the apples begin to brown and the liquid thickens.  (Approximately 5 minutes)

Stir the honey into the apples and bake at 425 degrees until the apples begin to caramelize and the centers are tender with the fork test. (Approx. 10 minutes)

Serve and enjoy!

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