Best 20 Roasted Apples Recipes

ROASTED SWEET POTATOES AND APPLES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss the sweet potatoes generously with some olive oil, salt, cinnamon and cayenne. Lay the sweet potatoes out on a sheet tray, place them in the oven and roast until they are very soft and mushy, 30 to 35 minutes.
• Peel the apples and cut into 1-inch dice. Toss the apples with the lemon juice, some olive oil, salt and the rosemary. Lay them out on a sheet tray and place in the oven during the last 15 minutes of the cooking time for the sweet potatoes. When done, the apples should be soft and cooked through but still hold their shape. Sprinkle the walnuts over the apples during the last 5 minutes in the oven.
• Transfer the sweet potatoes to a large bowl and coarsely mash them with a potato masher. Stir in the cooked apples and walnuts. Taste and adjust the seasoning if needed.
• Serve immediately or keep in a warm oven and serve hot.

ROASTED POTATOES AND APPLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• Whisk together the vinegar, soy sauce, mustard, brown sugar, paprika, and salt in a large bowl until well mixed. Whisk in the olive oil until smooth, then add potatoes and apples, and toss to coat. Pour mixture into prepared baking dish.
• Bake in preheated oven until the potatoes are tender and golden brown, 30 to 35 minutes.

ROASTED APPLES AND SWEET POTATOES IN HONEY-BOURBON GLAZE

Steps:

• Heat oven to 400°F. Prick sweet potatoes with fork; place on ungreased cookie sheet. Bake 1 hour or until almost tender. Cool 45 minutes. Peel potatoes; cut into 1/3-inch wedges.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, toss apples and lemon juice. In baking dish, arrange potatoes and apples in alternating layers. Pour lemon juice from bowl over potatoes and apples.
• In 2-quart saucepan, mix brown sugar, honey, butter, bourbon, cinnamon, salt and ginger. Heat to boiling over medium heat, stirring occasionally; boil 2 minutes or until slightly thickened. Pour glaze over potatoes and apples.
• Roast uncovered 30 minutes. Brush potatoes and apples with glaze that collects in bottom of dish; sprinkle pecans over top. Roast 14 to 15 minutes longer or until apples are golden brown and tender.

ROASTED PORK CHOPS WITH SWEET POTATOES AND APPLES

Steps:

• Preheat oven to 375 degrees. Season pork with salt and pepper. Heat a large ovenproof skillet over medium-high heat; swirl in oil. Cook chops until golden brown, turning once, about 8 minutes. Transfer to a plate. Remove all but 2 tablespoons fat from skillet.
• Reduce heat to medium. Add potatoes and onion; season with salt. Cook until golden in spots, about 10 minutes. Add vinegar and cider. Cover and simmer, stirring a few times, until potatoes are tender, about 5 minutes. Sprinkle with caraway seeds. Return pork and juices to skillet; tuck apple slices between chops. Roast until a thermometer inserted into thickest part of chops (without touching bone) registers 138 degrees, about 10 minutes. Serve pork, vegetables, and apples with pan juices.

3-INGREDIENT PORK CHOPS WITH ROASTED APPLES AND SAGE

Steps:

• Preheat oven to 400°F. Season pork chops on both sides with salt and pepper. Heat oil in a large skillet over medium-high. Sear pork chops, turning occasionally (including outside edge of fat cap), until browned all over, 8-10 minutes. Transfer chops to a roasting pan.
• Cook apples, sage, and 1/2 tsp. salt in same skillet over medium heat, turning apples, until browned on all sides, about 3 minutes. Transfer apples and sage to roasting pan, nestling around chops.
• Transfer roasting pan to oven and roast until chops are cooked through and an instant-read thermometer inserted into center of chops registers 160°F, 8-10 minutes.
• Divide chops among plates and serve with apples and sage alongside.

PAN-ROASTED PORK TENDERLOIN WITH APPLES AND BOURBON

Steps:

• Slice the pork tenderloin into 6 to 7 medallions that are 1/2-to 3/4-inch thick, depending on the shape of the tenderloin.
• Combine the salt, coriander, fennel and pepper in a small bowl and mix well.
• Spread the sliced pork medallions on a plate or baking sheet and season evenly on both sides with the salt mixture (you may not use it all).
• Spread the flour on plate. Dip each of the pork medallions in the flour and pat off any of the excess.
• Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Cook the pork medallions in batches, adding more oil and butter as needed, browning them well on both sides, about 5 minutes total. Remove to a rack to rest. It's ok if the pork is not cooked all the way through at this stage, it will finish cooking in the sauce.
• When all the pork has been browned, pour off the fat in the pan into a small bowl. Add the remaining tablespoon butter and melt over medium-high heat. Add the shallots, thyme sprigs and some salt to the pan and cook until the shallots are softened and starting to get a little color, about 1 minute. Then add the apples and saute, stirring occasionally and adding more butter if necessary, until tender, 2 to 3 minutes more.
• Remove the pan from the heat, add the bourbon and stir to cook off some of the alcohol. Return the pan to the heat and cook, stirring, until reduced by half. Remove the thyme sprigs. Return the pork to the pan along with the chicken stock and season with salt. Simmer until well thickened and reduced, 2 to 3 minutes. Spoon the pork and apples onto plates and drizzle with the sauce.

PORK TENDERLOIN WITH ROASTED APPLES AND ONIONS

Steps:

• Place one oven rack in top third of oven, and another rack in bottom third. Preheat oven to 450 degrees. Make glaze: In a small saucepan, bring vinegar and maple syrup to a boil over high heat; cook, stirring occasionally, until mixture has reduced to 1/4 cup, 3 to 4 minutes. Remove from heat; transfer 1 tablespoon to a small bowl for drizzling, and set aside. Reserve the rest of the glaze in saucepan.
• On a large rimmed baking sheet, toss apples and onion with oil. Season with salt and pepper; arrange in a single layer, and roast until golden, about 15 minutes. Remove from oven and toss.
• Meanwhile, line another rimmed baking sheet with aluminum foil; place pork on foil. Season generously with salt and pepper; brush with glaze from saucepan. Return apples and onion to oven, on bottom rack. Place pork on top rack; roast 10 minutes. Remove pork from oven; brush with glaze (discard any remaining in pan). Roast until pork registers 150 degrees.on an instant-read thermometer, and apples and onion are tender, about 10 minutes more.
• Transfer pork to a cutting board, and let rest 10 minutes. Slice 1/4 inch thick; drizzle with reserved tablespoon glaze. Serve with apples, onion, and, if desired, Buttermilk Mashed Potatoes.

ROASTED BUTTERNUT SQUASH SOUP WITH APPLES AND BACON

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
• Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.
• Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
• Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.

BRAISED CHICKEN THIGHS WITH APPLES, BACON CHUTNEY, AND ROASTED RED POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine red wine vinegar and brown sugar in a saucepan; cover and bring to a boil. Reduce heat and simmer until sugar is dissolved and mixture is slightly thickened, 5 to 10 minutes.
• Heat a large skillet over medium heat; cook and stir bacon until crisp, adding 3 dashes liquid smoke while cooking, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate and drain bacon grease.
• Place potatoes, skin-side down, in a baking dish. Drizzle 1 tablespoon olive oil over potatoes and season with salt and pepper.
• Bake in the preheated oven until tender, about 20 minutes.
• Mix apples and bacon into vinegar-brown sugar mixture; bring to a boil. Add garlic, reduce heat to low, cover, and simmer for 30 minutes.
• Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Season chicken with salt and pepper and place in the hot oil; cook for 7 minutes. Flip chicken;add water and a few shakes liquid smoke. Cover skillet and cook until chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
• Place chicken on a serving plate and top with apple mixture. Arrange potatoes alongside chicken.

ROASTED APPLES AND SWEET POTATOES

Steps:

• Cut peeled sweet potatoes into 1-inch cubes. Cut peeled apples into 1/2-inch-thick slices.
• Stir together melted butter, brown sugar, and grated orange rind in a large zip-top plastic freezer bag until blended. Add cubed sweet potatoes and sliced apples. Seal bag, and toss to coat.
• Place potato mixture in a single layer in a lightly greased aluminum foil-lined 15 x 10 inch jellyroll pan. Sprinkle with salt and pepper.
• Bake at 400 degrees for 30 - 35 minutes or until potatoes and apples are tender and lightly browned.

ROASTED SPICED CHICKEN AND APPLES

Steps:

• Place the chicken breast-side up in a 9-by-13-inch pan. Season inside and out with 2 1/2 teaspoons salt and the Baharat. Refrigerate, uncovered, for at least 1 hour and up to overnight; this will help the skin get crispy!
• Preheat the oven to 450 degrees F.
• Stuff the cavity of the chicken with the onion, 4 sprigs of thyme and 2 sprigs of rosemary. Scatter the apples and remaining sprigs of thyme and rosemary around the chicken, sprinkle with the sugar and a pinch of salt and drizzle with the olive oil. Roast the chicken until the juices run clear and the internal temperature reaches 160 degrees F, about 1 hour. Let the chicken sit for 10 minutes.
• Discard the herb sprigs. Add a splash of vinegar to the apples and toss to coat. Carve the chicken and serve with the apples on the side.
• In a dry skillet over medium heat, toast the coriander seeds, black pepper seeds, cumin seeds, cloves and cardamom seeds, stirring often, until fragrant, 3 to 5 minutes. Transfer to a spice grinder and blend. Stir in the paprika, cinnamon and nutmeg.

MUSTARD-CRUSTED PORK CHOPS WITH ROASTED APPLES AND ONIONS

Steps:

• Position oven racks in the upper and lower third of the oven and preheat to 450 degrees F.
• Toss the apples and onion in a large bowl with 2 tablespoons of the oil, 1/2 teaspoon salt and a few grinds of pepper. Spread into an even layer on a rimmed baking sheet. Roast on the lower oven rack until tender and caramelized, 25 to 30 minutes.
• Meanwhile, toss together the panko, butter, whole-grain mustard, Dijon, thyme and a few grinds of pepper in a medium bowl until well combined (the breadcrumbs should hold together when squeezed). Season the pork chops generously on both sides with salt and pepper.
• Heat 2 tablespoons of oil in a large saute pan over medium-high heat until shimmering and very hot. Add the pork chops and cook, undisturbed, until well browned, 4 to 5 minutes. Flip the chops, then press some of the mustard-panko mixture onto the top of each chop. Transfer the saute pan to the upper rack of the oven and roast until the panko is browned and the pork reaches an internal temperature of 145 degrees F, 6 to 8 minutes more.
• Heat the remaining 1 tablespoon oil in another large saute pan over medium-high heat. Add the Swiss chard stems, a pinch of salt and a few grinds of pepper. Cook, stirring, until crisp-tender, about 2 minutes. Add the chard leaves and chicken broth and continue to cook, stirring, until the chard is wilted and the broth has almost completely evaporated, 2 to 3 minutes more. Stir in the vinegar, then season with salt and pepper.
• Divide the pork chops, apples and chard among 4 dinner plates. Spoon any pan juices from the chard over the vegetables and serve warm.

HONEY ROASTED BUTTERNUT SQUASH WITH APPLES & PECANS

Steps:

• Preheat oven to 400 degrees. Place cubed squash and apple in an 8'x8' baking dish. Add 2 tablespoons water and roast uncovered, stirring occasionally for 20 minutes, or until almost cooked through.
• Meanwhile, in a small bowl, combine butter, honey, pecans, nutmeg, and cinnamon.
• Remove squash from oven, and pour honey mixture over squash. Stir lightly to coat.
• Return to the oven for another 10 minutes, or until cooked through. Remove from oven and serve.

ROASTED BRUSSELS SPROUTS WITH BACON AND APPLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix Brussels sprouts, apples, oil, bacon, maple syrup, pepper, salt, thyme, marjoram, rosemary, lavender, fennel, and oregano together in a large bowl. Spread in an even layer on a baking sheet.
• Roast in the preheated oven until Brussels sprouts are tender and bacon is crisp, 30 to 35 minutes.

BEER BRINED PORK CHOPS WITH ROASTED APPLES

Steps:

• Place pork chops in 1-gallon resealable freezer plastic bag. In medium bowl, mix water, beer, brown sugar and kosher salt until brown sugar is dissolved. Add peppercorns, thyme sprigs and rosemary sprigs. Pour brine over pork chops. Seal bag; refrigerate 4 to 24 hours, turning bag occasionally.
• Heat oven to 375°F. Line cookie sheet with foil; spray foil with cooking spray.
• In large bowl, toss apples, garlic, parsley, chopped thyme, chopped rosemary, salt, pepper and flour. Spread apples in single layer on cookie sheet. Drizzle with 1/4 cup oil. Roast 45 minutes to 1 hour or until apples are softened.
• About 20 minutes before apples are done, remove pork chops from brine and discard brine. Do not rinse pork chops; pat dry with paper towels. In large skillet, heat 1 tablespoon oil over medium-high heat. Add pork chops; cook about 10 minutes, turning once, or until pork is no longer pink in center. Let stand 5 minutes.
• Serve pork chops with roasted apples. Garnish with additional thyme and rosemary sprigs, if desired.

ROASTED KIELBASA WITH APPLES AND CABBAGE

Steps:

• Preheat oven to 400 degrees. Toss together cabbage, onions, oil, 3 tablespoons vinegar, and caraway seeds on a rimmed baking sheet; generously season with salt and pepper. Spread into a single layer and roast 25 minutes.
• Gently turn vegetables. Add apples, cut side down, and kielbasa to baking sheet, keeping everything in a single layer. Roast until cabbage is crisp-tender and apples are tender and slightly collapsed, 20 to 25 minutes. Sprinkle with remaining 2 tablespoons vinegar. Slice kielbasa and divide equally among 4 plates with vegetables and apples. Serve with mustard.

PORK ROAST WITH ROASTED APPLES AND BRAISED RED CABBAGE

Steps:

• Preheat oven to 400 degrees. Line a roasting pan with parchment paper. Place a roasting rack inside pan and spray with cooking spray.
• Generously season the pork with salt and pepper. Transfer to roasting rack, bone side down. Grate the onion on the large holes of a box grater. Press onion evenly over the pork, covering as much of the meat as possible. Sprinkle thyme over pork and generously drizzle with oil; roast for 1 hour.
• Place apples, cut side up, around the pork, on the rack. Top each apple with 1/2 teaspoon butter, and season with salt. Return to oven; roast until a meat thermometer inserted in the center of the pork registers 140 degrees. about 45 minutes. Remove pork, and let stand 20 minutes before carving.
• Slice the pork evenly between the rib bones, and serve with cabbage and roasted apples.

ROASTED PARSNIPS AND APPLES

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, combine parsnips and apples. Dot with butter. Roast until parsnips and apples are tender and golden, about 30 minutes, stirring halfway through. Toss with orange zest, orange juice, and cinnamon; season with salt.

ROASTED BRUSSELS SPROUTS WITH APPLES, GOLDEN RAISINS, AND WALNUTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Spread Brussels sprouts, cauliflower, apples, and onion onto the prepared baking sheet; drizzle with olive oil. Season with salt and black pepper; stir until evenly coated.
• Bake in the preheated oven until Brussels sprouts and cauliflower are tender, 20 to 25 minutes.
• Transfer Brussels sprouts mixture to a serving bowl. Fold in raisins and walnuts; drizzle with wine. Toss to coat.

MAPLE-ROASTED BRUSSELS SPROUTS WITH APPLES AND CRANBERRIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine Brussels sprouts and apple in a large bowl. Whisk together olive oil, maple syrup, and balsamic vinegar in a small bowl and pour over Brussels sprouts-apple mixture. Toss until well combined and distribute in one layer on a baking sheet. Season with salt and pepper.
• Roast in the preheated oven until Brussels sprouts are tender and browned, 10 to 15 minutes, turning them after about 6 minutes. Toss with cranberries and walnuts.