Cider Roasted Carrots and Apples
1 lb baby carrots, peeled and tops removed
1 apple, cored and sliced
1 Tbsp. olive oil
1 Tsp. fresh rosemary
¼ cup apple cider
1 Tbsp. honey
salt and pepper to taste
Preheat oven to 400
In a large bowl toss carrots and apples in olive oil and rosemary. Sprinkle with salt and pepper.
Transfer carrots and apples to a medium roasting dish and pour apple cider over top.
Cover with foil and roast for 15 minutes.
Remove foil and drizzle carrots with honey. Cook uncovered for 30 minutes, until carrots are tender and liquid has reduced.
Serve warm, drizzled with sauce.