Roasted Root Vegetables & Apples with Pecan Crumble


A perfect fall side dish featuring colorful roasted veggies paired with the sweetness of roasted apples.


2 bunches of carrots, peeled and cut into 2 inch pieces
3 yams, peeled and cut into large cubes
3 large yellow beets, peeled and cut into large cubes
3 Envy™ apples, cut into large cubes, or other apple variety
½ cup T extra virgin olive oil
2 T kosher salt

For the topping:
3 cups of chopped pecans
1 T extra virgin olive oil
2 tsp kosher salt

For the dressing:
½ cup extra virgin olive oil
3 T honey
1 T finely chopped rosemary
1 T finely chopped parsley
½ tsp kosher salt


Preheat the oven to 400 degrees.

You will want to roast each root vegetable separate because they all take different times to cook.

Toss each root vegetable separately with 2 T olive oil and 2 tsp kosher salt. Spread evenly onto a sheet tray lined with parchment paper. Do the same with the Envy™ apple cubes.

Roast in the oven until tender, stirring occasionally. Set aside.

Toss the pecans together with olive oil and salt and toast in the oven.

Toss all of the root vegetables and apples together and spread evenly in a baking dish.

Whisk together the ingredients for the dressing and then drizzle over top of the vegetables.

Sprinkle the toasted pecans over top of the finished and dressed vegetables and serve. Garnish with fresh parsley leaves.