savory roasted apple side

After seeing his ideas in the New York Times' magazine, I couldn't wait to try Mark Bittman's ideas for savory apple sides with our bounty from apple picking this weekend. Of course, when I actually went to make the first recipe, I realized that I didn't have all of the ingredients. Still, they were delicious, and super simple.

Savory Apple Side Dish

(My Take on Mark Bittman's Moroccan Spiced Apples)

apples, cut into chunks
olive oil
garlic, minced
cumin
chili powder
cinnamon
smoked paprika

Heat oven to 425. Spread apples on a rimmed backing sheet, drizzle with olive oil, and sprinkle with garlic and spices. (I trust you to know how much of each spice to add, depending upon your family's tastes. Roast for 10-12 minutes, until apples are tender. (Be careful not to overcook or the apples will become mushy. Then again, if you prefer them more like a savory apple sauce, feel free to leave them in the oven for another 10 minutes, or so.)

I gave a hearty serving of these apples, along with roasted acorn squash and cider vinegar-braised onions to a friend. The combination of these flavors and textures was incredible, if I might say so myself!