Roasted Apples & Pears with thyme make a delicious addition to your fall table. This dish is great on its own, but it’s also way more than a side dish. Keep reading for some recipe inspiration for roasted fall fruits from breakfast to dessert.
Sometimes, cooking teaches me the lessons I most need to hear. Most recently, “listen to your intuition.” After a failed attempt at making tahini cookies, my gut told me to seek out the sweetness I was craving elsewhere. It’s officially fall now, and the weather here at 8600 feet has me feeling ready to break out the apples, pears, cinnamon, and thyme.
In the end, my mishap ended up being a good thing, and I’m glad I listened to my gut on this one, because out came the most cozy (in both aroma and flavor) fall dish. Here, roasted apples and pears are served up as a side dish, but you can use them in everything from breakfast to dessert. Need a few ideas?
- Serve with oatmeal, pancakes, waffles, French toast, or overnight oats at breakfast or brunch
- Mix with granola and yogurt to make a parfait
- Toss with grain salad for lunch
- Make toast with nut butter and roasted fruit
- Serve with herb roasted tempeh and miso roasted root vegetables for a plant-based plate worthy of the holidays
- Top with a scoop of ice cream for dessert
I’ve been daydreaming about the possibilities all day long, and my gut is telling me that this is one fall recipe I’ll be making over and over again.Roasted Apples & Pears with cinnamon and thyme make a delicious addition to your fall table!Click To Tweet
- 1 tablespoons sunflower oil
- 2 large apples, cored and quartered lengthwise
- 2 pears, cored and halved lengthwise
- 1 tablespoon maple syrup
- 1 teaspoon grated ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
Preheat oven to 375º F.
Heat oil in a Dutch oven on the stovetop over medium-high heat. Spread apples and pears in a single layer (flesh-side down) in the Dutch oven. Cook 5-7 minutes, or until flesh is golden brown.
Stir in maple syrup, ginger, cinnamon, thyme, and salt. Cover and roast in the oven 30 minutes, or until hot and aromatic. Remove from the oven and cool 5-10 minutes before serving.