This recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!

MAPLE-ROASTED APPLES AND CARROTS

1 large red onion, sliced very thin (food processor)
2 pounds thin carrots, cut in one-inch segments
3 granny smith apples, unpeeled, cut in wedges
1/3 cup maple syrup
1/2 cup unfiltered apple cider
1/4 cup olive oil
1 tablespoon grated fresh ginger
1 sprig rosemary
Salt and pepper to taste

Preheat the oven to 425 degrees.
Combine all ingredients thoroughly. Arrange in one layer in a baking sheet just large enough to hold all ingredients snugly in one layer. Cover loosely with foil, and bake about 45 minutes. Check that all veggies are tender, and the sauce is thick. Transfer the mixture to a serving platter and serve hot.

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