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