Roasted Apple Herb Carrots

February 3, 2011 in Side Dishes, Vegetables by Joyce Bunderson

This recipe is designed to feed a crowd; but is easily cut in half. Also, it’s nice to have some leftover for another meal.


3 tablespoons extra virgin olive oil
3 tablespoons sweetener of your choice
2 tablespoons cider vinegar
2 teaspoons dried summer savory (may substitute with 1 ½ teaspoons dried thyme)
1 cup green onions, sliced and separated
3 pounds of scrubbed carrots, sliced diagonally
3 pounds of unpeeled scrubbed apples, sliced Braeburn, Gala or other cooking variety
Salt and pepper, light sprinkling, if desired


Preheat the oven to 400 degrees F. Whisk the oil, sweetener, savory and vinegar. Stir in the carrots, apples, and green onions. Arrange the apple and carrot mixture on baking trays. Sprinkle with salt and pepper, if desired. Roast the carrots and apples for 25 to 40 minutes, until the carrots are fork tender. Stir once or twice during the roasting process.

Wash the fruit and veggies.

Whisk the oil, vinegar, sweetener and Savory together.

Diagonally slice the carrots.

Slice the cored apples.

Slice the green onions.

Roast the apple, carrot mixture.

<img class="size-large wp-image-4149" src="" alt="" width="500" height="375" />

Serve your easy, delicious, nutritious, inexpensive creation.