Roasted Carrots, Apples and Chestnuts

Ease of preparation: Easy

Yield: 4 servings



12 young carrots with greens still attached

1 ½ cups (360 ml) whole, peeled, cooked chestnuts

12 pearl onions, peeled

2 large tart apples, cored and sliced into eighths

1/3 cup (80 ml) olive oil

3 tablespoons (45 ml) honey

1 tablespoon (15 ml) thyme leaves

Salt and pepper



Preheat oven to 400 F (205 C).

Put carrots, chestnuts, pearl onions, and apples in a large bowl.

In a small bowl, combine olive oil, honey, and thyme leaves. Pour over carrots, chestnuts, pearl onions, and apples and toss well to coat. Season with salt and pepper.

Remove apples and add the carrots, chestnuts, and pearl onions to a greased baking sheet and roast in the oven for 8 minutes.

Remove from oven and add apples. Roast for 6 minutes more. Remove from oven and serve with Pork Braised in Milk (see recipe.)

Buon appetito!



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