Ease of preparation: Easy
Yield: 4 servings
12 young carrots with greens still attached
1 ½ cups (360 ml) whole, peeled, cooked chestnuts
12 pearl onions, peeled
2 large tart apples, cored and sliced into eighths
1/3 cup (80 ml) olive oil
3 tablespoons (45 ml) honey
1 tablespoon (15 ml) thyme leaves
Salt and pepper
Preheat oven to 400 F (205 C).
Put carrots, chestnuts, pearl onions, and apples in a large bowl.
In a small bowl, combine olive oil, honey, and thyme leaves. Pour over carrots, chestnuts, pearl onions, and apples and toss well to coat. Season with salt and pepper.
Remove apples and add the carrots, chestnuts, and pearl onions to a greased baking sheet and roast in the oven for 8 minutes.
Remove from oven and add apples. Roast for 6 minutes more. Remove from oven and serve with Pork Braised in Milk (see recipe.)