Apples, Apples

I’ve been roasting vegetables for years. The technique is so easy and it concentrates the flavors of the vegetable and makes for really wonderful side dishes. It recently occurred to me that I could use the same technique on granny smith apples. First I debated whether to use olive oil or a more neutral-tasting canola oil. I decided to try the olive oil. I could always rule it out if it didn’t work. But I found I really liked the fruitiness of the olive oil with the tart sweetness of the roasted apple. I often roast a single apple for myself as a simple dessert. Roasted apples are also a very nice addition to salad with apple cider vinaigrette.

Salad with Apple Cider Vinaigrette and Roasted Granny Smith Apples

Roasted Granny Smith Apples

• Granny Smith apples (one apple for every two people)
• Olive oil to drizzle

1. Preheat oven to 425°.
2. Core and cut apples into wedges. Place apples wedges on a foil-lined baking sheet. Drizzle with oil and toss to coat. Arrange the wedges skin side down and roast for 20 minutes. Remove from the oven and cool.

Apple Cider Vinaigrette (makes 1 ¼ cups)

• 1 clove garlic, minced
• 1 tsp. salt
• ½ tsp. freshly ground black pepper
• 1 ½ tsp. fresh or ½ tsp. dried thyme
• 3 tbsp. apple cider
• 3 tbsp. apple cider vinegar
• ¾ cup olive oil

1. Combine the garlic, salt, pepper, and thyme in a bowl. Mix in the cider and vinegar. Whisk the olive oil in a slow stream to form an emulsion.

Toss salad greens with the vinaigrette. Arrange salad on plates and top with the roasted apples.