Roasted Apples and Root Vegetables

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Serves 6
Adapted from: Taste of the South Magazine
Originally from December 2013 on my old blog

Perfect fall side dish, right here! Fall root vegetables and honey crisp apples are the quintessence of fall, and together, they taste heavenly. They’re not cooked down so much that they lose their essential crunch, but the roasting plays up their sweetness and gives them that toasted fall feel. Bring out the sweaters and pumpkin spice.

Not to mention, this dish is so easy. All there is to do is chop up the vegetables and apples and roast away.

~2 honey crisp apples, cored and quartered
~zest and juice of ½ a lemon
~½ leek, cut into 2-inch pieces (about 2 cups)
~1 bulb fennel, cored, quartered, and fronds removed
~2 carrots, chopped
~2 parsnips, chopped
~3 tablespoons olive oil
~1 tablespoon minced fresh garlic
~1 teaspoon kosher salt
~½ teaspoon herbs de Provence (I just skipped this)
~¼ teaspoon fennel seed
~1/8 teaspoon ground black pepper

Preheat oven to 425 F.Spray a large rimmed baking sheet with nonstick cooking spray.

In a large bowl, combine apples, lemon zest and juice, leek, fennel, carrot, parsnip, olive oil, garlic, salt, Herbs de Provence, fennel seed, and pepper, toss to combine. Place mixture on prepared pan.

Bake until the vegetables are tender, 25 to 30 minutes. Increase the oven temperature to 500 F, and roast vegetables until they are lightly browned, about 5 minutes more.

Happy dining!!


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