ROASTED CARAMELIZED APPLES AND ONIONS
12 lady apples (see note) unpeeled, cored and cut
into 1 inch chunks
2 medium onions, 1 inch chunks
5 garlic cloves, peeled and left whole
5 large fresh sage leaves, torn
3 sprigs fresh thyme
¼ cup fruity olive oil
1 T brown sugar (packed)
Salt and pepper – be generous!
½ cup crumbled cooked bacon (optional)
Note: You want to use a hard, tangy apple here. That’s
why I love Lady Apples. They’re the oldest apple
variety known, first recorded in 1628 in Brittany, France.
Preheat the oven to 425 degrees and put a large sheet
pan in as the oven heats. Toss all the ingredients except
bacon in a large bowl until well-mixed. Carefully spread
everything onto the heated pan and roast for about 40
minutes, turning a few times to evenly brown. When done,
remove from oven and stirr in bacon if you are using it.
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