Legume Free Honey-Roasted Apples with Cinnamon and Thyme
Roasted apples are one of those desserts that feel far more impressive than the effort involved, and this version leans into that magic completely. Halved and cored apples get brushed with a warm honey-butter glaze spiked with fragrant Ceylon cinnamon and a pinch of sea salt, then roasted until their cut sides turn deep golden and caramelized at the edges. Fresh thyme sprigs tucked alongside each apple add a subtle herbal note that keeps the whole thing from tipping into overly sweet territory. Basting halfway through with the pooled pan juices is the small step that makes a big difference, coaxing out a glossy, sticky finish that looks like it came from a restaurant kitchen. The ingredient list is entirely free of beans, lentils, peas, and any other legume-derived components, so there's nothing to second-guess here. A dollop of fresh ricotta alongside is optional but genuinely wonderful — creamy and cool against the warm, jammy fruit. This is the kind of simple, stunning dessert you'll find yourself making on a weeknight just because you can.
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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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