Pairings to Try

• Broccoli, zucchini and peppers can all be roasted with delicious results, but none of these veggies is the perfect partner for apples. When considering your produce options, focus on root vegetables. Not only do these tend to roast well, but root vegetables such as carrots, sweet potatoes and beets take on a sweetness when cooked that complements the sweetness of apples. Other options include parsnips, turnips and rutabagas. Alternatively, roast Brussels sprouts or butternut squash with apple slices, or pair the fruit with cauliflower chunks, which are mild enough to share the spotlight.

Prepping the Produce

• Just because a dish looks and tastes rustic doesn't mean it requires no effort to make. Some or all of the produce you roast will need to be peeled after washing. Peel sweet potatoes, squash, parsnips, turnips and beets. Peeling carrots and white or red potatoes is optional, though these veggies should be scrubbed carefully if keeping their skins. Apple skin turns tough and shriveled when roasted, so peeling the fruit provides the most pleasing texture in the finished dish. Core apples, squash and any other veggies that require it, and dice or slice all the veggies and apples into 1-inch chunks

Roasting Apples and Vegetables

• Apples cook down faster than hearty root vegetables. To prevent the fruit from turning to mush, roast the vegetables on their own first. Drizzle the pieces with olive oil, sprinkle on salt and spread them in a single sheet on a roasting pan. Bake them in a 400 degree Fahrenheit oven until they're soft but not yet browned. "Food & Wine" suggests giving veggies a 20 minute head start, though Brussels sprouts and cauliflower only need about 10 minutes of solo roasting. Flip the vegetables and sprinkle the apple pieces over them. Return the dish to the oven for 15 to 25 minutes, keeping an eye on it. When the apples are soft and the vegetables slightly browned, they're done.

Enjoying the Fruits of Your Labor

• Tender yet firm, a bowl of roasted apples and vegetables makes a healthful and satisfying side dish all on its own. To amp up the flavor, try drizzling dressing over this mixture before serving it; the Michigan Apple Committee suggests topping roasted root vegetables and apples with a balsamic and herb vinaigrette. Or make the produce the star of your meal and place the roasted chunks of a bed of spinach salad with cranberries and toasted pecans. The mixture can also be stirred into pasta or slightly mashed and added to a hearty bean soup.