Honey-roasted apples and carrots

By the Chef Marshall O’Brien Group

Apples and carrots are a wonderful combo that is a welcome addition to a holiday buffet. Honey and cinnamon provide sweet and savory notes, without the overdose of added sugar so often found in the traditional sweet potato-brown sugar-marshmallow casserole.

Serves 4-6


  • 2 cups Granny Smith apples (or other tart variety), peeled (optional), cored and chopped 
  • 4 cups carrots, peeled and chopped
  • ¼ teaspoon cinnamon
  • 2 teaspoons tablespoons honey
  • 2 tablespoons butter
  • ½ cup pecans, toasted


  1. Preheat oven to 350 degrees. Line a baking pan with foil or parchment paper.
  2. Toss all ingredients together and place in a single layer in baking pan.
  3. Roast 25-35 minutes, until lightly golden and tender, stirring occasionally.

Chef Marshall O’BrienThe Chef Marshall O’Brien Group is a dedicated assembly of professionals based in Minneapolis, Minnesota, committed to the goal of using nutrition to get kids and families to lead happier, healthier lives.