Honey Roasted Apples

Honey Roasted Apples - Crispy while soft, sweet while salty, these Honey Roasted Apples are an absolute amazing side to a for pork, chicken and stuffed pastas.

As a chef clients will often ask me to recommend menus when I am working with them for dinner parties. Usually steak or seafood is requested but I would sometimes get a client who wanted pork for their main entree. My ears would perk up as this side is one of my favorite to make.

I would quickly tell them about my double cut salt and herb crusted bone in pork chop with Crispy Brussels Sprouts and Sweet Potatoes. If they liked where I was going, I would tell them about these Honey Roasted Apples. An adaptation of a Michael Chiarello recipe, these are crispy while soft, sweet while salty and they are an absolute amazing side to a pork dish [I’ve also made them with chicken and with stuffed pastas].

They are deceivingly easy and taste like you know some kind of kitchen wizardry that elevates honey and apples to a whole other level. The secret? Some butter, a good hot cast iron skillet and the play between kosher salt and honey. Make this side dish, you won’t be sorry.

Pre-heat oven to 425.
Remove the core and cut into 1 inch chunks, toss with lemon juice. Cut Apples
Heat a cast iron skillet on medium high heat with the butter in it. Butter Melting


When the butter begins to brown add the apples and kosher salt. Apples Cooking
Sautee for 5 to 7 minutes until the edges start turning a rich brown color. Apples Cooked

Add the honey and put in oven for about 8-10 minutes. Apples done
The apples should be tender but not mushy and richly caramelized. Honey Roasted Apples Closeup

Carefully serve with spatula, taking care not to smash them.Honey Roasted Apples Up Close

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Honey Roasted Apples

Crispy while soft, sweet while salty, these Honey Roasted Apples are an absolute amazing side to a for pork, chicken and stuffed pastas.
Yield 4 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 Granny Smith apples
  • 2 Braeburn or similar apples
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons unsalted butter
  • 1/3 cup honey
  • 1/2 teaspoon kosher salt

Instructions

  • Pre-heat oven to 425.
  • Remove the core of the apples and cut into 1 inch chunks, toss with lemon juice.
  • Heat a cast iron skillet on medium high heat with the butter in it.
  • When the butter begins to brown add the apples and kosher salt.
  • Sautee for 5 to 7 minutes until the edges start turning a rich brown color.
  • Add the honey and put in oven for about 8-10 minutes.
  • The apples should be tender but not mushy and richly caramelized.
  • Carefully serve with spatula, taking care not to smash them.

Notes

Adapted from: Michael Chiarello

Nutrition

Calories: 257kcal | Carbohydrates: 49g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 295mg | Potassium: 209mg | Fiber: 4g | Sugar: 42g | Vitamin A: 361IU | Vitamin C: 11mg | Calcium: 13mg | Iron: 1mg
Keyword: apples, roasted apples

Honey Roasted Apples Close

Honey Roasted Apples - Crispy while soft, sweet while salty, these Honey Roasted Apples are an absolute amazing side to a for pork, chicken and stuffed pastas.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. Can these be made with a butter alterative? I have been dairy free while nursing my son but would love to try these.

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