JAZZ™ Apples - Now in season

Roasted Root Vegetables & envy™ Apples with Pecan Crumble

  • Servings

    Makes: 6-8 servings

INGREDIENTS

  • 2 bunches fo carrots peeled and cut into 5 cm pieces
  • 3 sweet potatoes peeled and cut into large cubes
  • 3 large yellow beets peeled and cut into large cubes
  • 3 envy™ apples cut into large cubes
  • 1/2 cup extra virgin olive oil
  • 2 tbsp kosher salt
  • For the topping
  • 3 cups chopped pecans
  • 1 tbsp extra virgin olive oil
  • 2 tsp kosher salt
  • For the dressing
  • 1/2 cup extra virgin olive oil
  • 3 tbsp honey
  • 1 tbsp finely chopped rosemary
  • 1 tbsp finely chopped parsley
  • 1/2 tsp kosher salt

METHOD

  • Preheat the oven to 200 degrees Celsius
  • You will want to roast each root vegetable separately because they all take different times to cook
  • Toss each root vegetable separately with 2 tbsp olive oil and 2 tsp kosher salt. Spread evenly onto a sheet tray lined with baking paper. Do the same with the apple cubes
  • Roast in the oven until tender, stirring occasionally. Set aside
  • Toss the pecans together with olive oil and salt and toast in the oven
  • Toss all the root vegetables and envy™ apples together and spread evenly in a baking dish
  • Whisk together the ingredients for the dressing and then drizzle over top of the vegetables
  • Sprinkle the toasted pecans over top of the finished and dressed vegetables and serve. Garnish with fresh parsley leaves

Credit: Lorin​ ​Michel​ ​Peters @LorinMichel

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