Seeds Free Honey-Roasted Apples with Cinnamon and Thyme
Warm, caramelized, and fragrant with herbs, this roasted apple dish is the kind of effortless dessert that feels far more impressive than the effort it takes to pull together. Honeycrisp or Fuji apples are halved and basted in a silky honey-butter glaze spiked with ground Ceylon cinnamon and a pinch of sea salt, then roasted until their edges turn deep golden and their centers go perfectly tender. Fresh thyme sprigs tucked alongside each apple half add a subtle savory note that makes the whole thing taste surprisingly sophisticated. The pan juices reduce into a glossy, spoonable sauce that you'll want to drizzle over everything — and a dollop of fresh ricotta on the side takes it from simple to stunning. For anyone navigating a seeds-free lifestyle, this recipe is a natural fit: every ingredient is straightforward and whole, with no hidden seed oils, seed-based spices, or sneaky additives to second-guess. It works beautifully as a weeknight dessert, a brunch centerpiece, or even a cozy side dish alongside roasted pork.
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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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