November’s Comfort: Roasted Root & Apple Bake

The allotment in November feels hushed, wrapped in the first frosts, the soil tucked beneath its blanket of leaves. Yet in the kitchen, the harvest still sings—earthy roots lifted from the cold soil, apples stored from golden autumn days, and herbs dried in little bundles by the window.

This Roasted Root & Apple Bake is a dish that tastes of November itself: sweet, savoury, spiced, and warming. It’s simple enough for a weekday supper, yet charming enough to sit proudly on a Sunday table.

Gather Your Ingredients

• 3 carrots, peeled and sliced lengthways

• 2 parsnips, peeled and quartered

• 2 red apples, cored and cut into wedges (skins left on for colour)

• 1 small red onion, sliced into thick wedges

• 2 tbsp olive oil or melted butter

• 1 tbsp honey or maple syrup

• 1 tsp wholegrain mustard

• 2 sprigs rosemary (or thyme if preferred)

• A pinch of ground cinnamon

• Salt & pepper, to taste

• Optional: a scattering of walnuts for crunch

The Fleur Kitchen Way

1. Prepare the roots. Wash, peel, and cut the carrots and parsnips into rustic chunks. Slice the apples and onion.

2. Make the glaze. In a little bowl, whisk olive oil, honey, mustard, cinnamon, salt, and pepper.

3. Toss together. Place all the roots, apples, and onion in a baking dish. Drizzle with the glaze, add rosemary sprigs, and toss gently.

4. Roast to golden. Bake at 200°C (400°F) for 30–40 minutes, stirring once, until the vegetables are caramelised at the edges and tender.

5. Finish with flourish. Scatter walnuts over the top if you wish, and serve hot from the oven.

Serving Suggestions

• As a side to roast chicken or nut roast.

• Tumbled onto a bed of lentils for a hearty supper.

• Eaten just as they are, with crusty bread and a wedge of cheese.

A Seasonal Whisper

“November’s sweetness hides in the roots.”

As the days grow shorter and the air turns sharp, the roots gathered from the earth remind us of the garden’s quiet generosity. A dish like this feels like a thank-you to the soil—simple, glowing, and nourishing.

So light a candle, pull your chair closer to the fire, and let this November bake bring the allotment’s warmth to your table.

From the fire at the heart of The Fleur Kitchen