Posted by: marthabernie | August 30, 2013


Another recipe for when the weather changes and you don’t mind turning on the oven!  I buy herbes de Provence when I am in Ireland because you can find them inexpensively there in most stores.  In Southern California, you have to go to Whole Foods or a specialty store to find them and they are usually very expensive.  I buy white pepper in Ireland for the same reason.  This recipe uses them and combines the sweetness of apples with winter root vegetables.  Herbes de Provence are usually a combination of basil, fennel see, lavender, rosemary, sage, summer savory, and thyme.  Summer savory is an herb that is not used a lot in the U.S., though Spice Islands puts it out in some locations (not Southern California).  In Canada, it is often used in place of sage in dressing and other recipes.


2 Honeycrisp apples, cored and quartered

Zest and juice of half lemon

1/2 leek, cut into 2 inch pieces (about 2 cups)

1 bulb fennel, cored, quartered and fronds removed

2 carrots, chopped

2 parsnips, chopped

2 tablespoons olive oil

1 tablespoon minced fresh garlic

1 teaspoon kosher salt

1/2 teaspoon herbes de Provence

1/4 teaspoon fennel see

1/8 teaspoon ground black pepper

1/4 teaspoon white pepper

Preheat oven to 425 degrees F.  Spray a large rimmed baking sheet with nonstick cooking spray.  In a large bowl, add apples, lemon zest and juice, leek, fennel, carrot, parsnip, olive oil, garlic, salt, herbes de Provence, fennel see, and pepper; toss to combine.  Place mixture on prepared pan.  Bake until vegetables are tender, 25 to 30 minutes.  Increase oven to 500 degrees F and roast until vegetables are lightly browned, approximately five minutes more.


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