Brazil Nut Free Honey-Roasted Apples with Cinnamon and Thyme
Warm, caramelized, and fragrant with fresh thyme, this roasted apple dish is the kind of thing that makes your kitchen smell absolutely incredible. Halved apples get brushed with a silky honey-butter glaze spiked with ground Ceylon cinnamon, then roasted until their edges turn deep golden and their centers go perfectly tender. Basting halfway through with the pooled pan juices is the small step that takes everything from good to genuinely special. A dollop of fresh ricotta alongside adds a cool, creamy contrast that makes the whole plate feel a little luxurious without any extra effort. Tree nut allergies can make desserts and sweet sides feel like a minefield, but every ingredient here is straightforward and easy to verify — no blended spice mixes, no trail-mix-adjacent toppings, nothing hiding in the fine print. It works equally well as a cozy weeknight dessert, a brunch side, or even a low-key dinner party finish that looks far more impressive than the effort involved.
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Learn more →Ingredients
4 servings
- 4 medium apples (such as honeycrisp or fuji), halved and cored
- 3 tbsp honey
- 2 tbsp unsalted butter
- ¼ tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
- 4 sprigs fresh thyme
- 2 tbsp water
For serving
- fresh ricotta, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange the apple halves cut-side up in a 9x13-inch baking dish.
- 2
Combine the honey, butter, Ceylon cinnamon, salt, and water in a small saucepan over low heat, stirring until the butter is melted and the mixture is smooth, about 2 minutes.
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