Thursday, October 20, 2011
Roasted Apples with Red Onions and Thyme
This easy side dish was inspired by a blurb in the October 2010 issue of Bon Appétit. It was really good, and a nice change from roasted potatoes. Which, come to think of it, I don’t make nearly as often as I used to. I served the apples and onions with our favourite turkey meatballs with golden raisins and pine nuts.
Toss apple and onion wedges with olive oil, salt, pepper and fresh thyme sprigs (I used some from my garden). Roast at 400 °F, tossing once, until tender, 35 to 40 minutes. That’s it! Enjoy!