savory roasted apple side

After seeing his ideas in the New York Times' magazine, I couldn't wait to try Mark Bittman's ideas for savory apple sides with our bounty from apple picking this weekend. Of course, when I actually went to make the first recipe, I realized that I didn't have all of the ingredients. Still, they were delicious, and super simple.

Savory Apple Side Dish

(My Take on Mark Bittman's Moroccan Spiced Apples)

apples, cut into chunks
olive oil
salt + pepper
onions, chopped (optional)
garlic, minced (optional)
cumin (optional)
chili powder (optional)
cinnamon (optional)
smoked paprika (optional)

Heat oven to 375*. Spread apples on a rimmed baking sheet, drizzle with olive oil, and sprinkle with garlic and spices. (I trust you to know how much of each spice to add, depending upon your family's tastes. Roast for 15-20 minutes, until apples are tender. (Be careful not to overcook or the apples will become mushy. Then again, if you prefer them more like a savory apple sauce, feel free to leave them in the oven for another 10 minutes, or so.)

*It will also work well at 400, if you have one oven and have something else that needs to be roasted at that higher temp. If you roast them at 400, you'll probably only need to do so for about 10-15 minutes.

I gave a hearty serving of these apples, along with roasted acorn squash and cider vinegar-braised onions to a friend. The combination of these flavors and textures was incredible, if I might say so myself!