Savory Apples and Carrots

By natasha saje
October 20, 2013
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Savory Apples and Carrots

Author Notes: With small apples, I like to make a savory side dish, originally developed for a guest allergic to black pepper. I watched her eat a piece and then saw a look of horror come over her face. I reassured her that it did not contain cayenne pepper and she took a few more incredulous bites. Small apples work particularly well because the dish tastes better with lots of apple skin and tart fruit. Serve as a side dish with roast chicken or pork, or stuffed acorn squash. It also adds zip to tofu. I'm not sure if the weight of the ginger is correct--I just use a visual guide of one and one-half times as much ginger as garlic. If you are wary of the spices, go ahead and cut back. This is a hot and spicy dish without pepper.natasha saje

Serves: 12

  • 3 pounds apples, with skin
  • 3 pounds carrots, scrubbed
  • 6 tablespoons olive oil, divided
  • 3 large cloves of garlic
  • 3 ounces peeled ginger (1 1/2x as much as garlic)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground coriander
  • 1 tablespoon sea salt
  1. Cut equal quantities of scrubbed carrots and tart apples (say three pounds each) into one-inch pieces..
  2. Toss with olive oil and roast, separately, until just tender, 15-20 minutes. (You can also add onion pieces.)
  3. Meanwhile, in a food processor, mince-pulse three cloves of garlic with 1½ times as much peeled and chunked gingerroot.
  4. Dump the garlic and ginger into a bowl and mix in 1 tbs. each ground cumin, coriander, cinnamon, and sea salt.
  5. Mix spice together with the carrots and apples and then roast for another 5-10 minutes, until fragrant and golden.

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