09/25/2026
Roasted Autumn Vegetables & Apples 🍂
This is the kind of autumn cooking I love—one pan, deep caramelized edges, sweet apples, earthy roots and enough garlic and herbs to make the entire kitchen smell like October.
Heat the oven to 425°F. Cut 2 beets, 4 carrots, 2 parsnips and 1 large yellow onion into generous, roughly equal pieces. Halve 1 head of garlic crosswise and quarter 2 firm apples such as Honeycrisp or Pink Lady.
Toss the beets, carrots, parsnips and onion with 3 tablespoons olive oil, 1 teaspoon kosher salt, freshly cracked black pepper, 1 teaspoon chopped rosemary and several sprigs of fresh thyme. Spread everything across a large roasting pan without crowding it, tuck in the garlic, and roast for 20 minutes.
Turn the vegetables, add the apples, and drizzle everything lightly with 1 tablespoon maple syrup and 1 tablespoon apple c***r vinegar. Return the pan to the oven for another 20–25 minutes, until the vegetables are tender, the apples have softened without collapsing, and those beautiful dark, caramelized edges begin to appear.
Finish with fresh herbs, a little flaky salt and another crack of black pepper. Serve straight from the roasting pan while everything is still glossy and hot.
Sweet. Savory. A little smoky around the edges. Autumn has officially arrived at the table. 🍂
