08/27/2026
Harvest Roasted Carrots with Apples & Rosemary
This recipe pairs tender autumn carrots with fresh crisp apples, toasted walnuts, and earthy rosemary.
Ingredients
1.5 lbs carrots (peeled and cut into diagonal rounds or matchsticks)
2 crisp baking apples (such as Honeycrisp or Gala, cored and sliced into wedges)
2 tbsp olive oil
1 tbsp melted butter (or avocado oil)
1.5 tbsp pure maple syrup or brown sugar
1 tsp chopped fresh rosemary (or 1 tbsp fresh thyme)
¼ tsp ground cinnamon
Salt and freshly ground black pepper (to taste)
⅓ cup chopped walnuts or pecans
1 tbsp dried cranberries or golden raisins (optional, for a sweet pop)
Instructions
1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Arrange Carrots and Apples: Spread the carrot pieces and apple slices evenly across the baking sheet. (Tip: Cut the carrots slightly thicker than the apples so they finish cooking at the same time).
3. Mix the Glaze: In a small bowl, whisk together the olive oil, melted butter, maple syrup, fresh rosemary, cinnamon, salt, and pepper.
4. Toss to Coat: Drizzle the mixture over the carrots and apples, tossing gently until everything is well coated. Spread into a single layer.
5. Initial Roast: Roast in the preheated oven for 20 minutes.
6. Add the Nuts: Remove the pan from the oven, scatter the chopped walnuts (and dried cranberries, if using) over the mixture, and toss lightly.
7. Finish Roasting: Return to the oven for another 10 to 15 minutes, until the carrots are fork-tender, the apples are tender-crisp and caramelized at the edges, and the nuts are toasted.
8. Serve: Transfer to a warm serving dish and enjoy immediately!
