Ever since we picked up our half-bushel of apples from the Pulford Apple Orchards a few weeks back, we have been making everything apple-related as often as we can. This recipe has become a favorite side for a sheet pan dinner, roasted up with some butternut squash and sausages. It’s a great savory take on apples, as the added fennel seeds and red pepper flakes compliment the roasty, sweet flavors, and soft texture of the cooked apples so nicely. This dish cooks up in about 30 minutes, and is a super flavorful, easy way to make apples as a fun, autumnal side.
Recipe down below, along with pictures! This made enough for us to have sides for a dinner for two, plus some leftovers for lunch the next day (for one). These leftovers would be great on top of a salad (cold) or reheated along with some potatoes or other roasted vegetables, so make a big batch and enjoy them for meal prep throughout the week!
Roasted Apples with Fennel and Red Pepper
- 5 apples, quartered with cores removed
- 1 tbsp olive oil
- 1 tbsp fennel seeds, ground
- 1 tsp red pepper flakes
- ½ tsp salt
- Pre-heat oven to 350F.
- Wash and dry apples. Cut each apple in half (lengthwise, through the stem) and in half (lengthwise, through the stem) again. Using a knife or an apple corer, cut out the core and stems of the apple. Chop the remaining apple quarter in half (lengthwise), and then into bite-sized chunks (cross-wise).
- Place chopped apples in a single layer on a sheet pan, and drizzle the olive oil over the apples. Toss to coat, and re-arrange the apples into a single layer on the sheet pan.
- Add the fennel seeds to a spice grinder or mortar and pestle. Grind or crush into a powder.
- In a small bowl, combine the fennel seed powder, red pepper flakes, and salt. Sprinkle seasoning liberally over the apples.
- Place the tray of apples in a 350F oven until roasted, slightly browned, and tender, about 30 minutes. Remove from the oven and serve as a side to Italian sausages or bratwursts, pork chops, or any protein of your choice.