Baked Cinnamon Apples and Carrots

Jazz Brunch Carrots and Apples

Toss crisp apples and carrots in butter, brown sugar, cinnamon, and vanilla before baking to bubbly perfection.

Baked Cinnamon Apples and Carrots
  • 2 pounds whole carrots, peeled and cut diagonally into 1-inch pieces
  • 2 large Granny Smith apples, cored and cut into 16 wedges
  • 2 large Honeycrisp apples, cored and cut into 16 wedges
  • ½ cup unsalted butter, cubed
  • 1 cup firmly packed light brown sugar
  • ½ teaspoon ground cinnamon
  • 1½ teaspoons vanilla extract
  • 4 teaspoons cornstarch
  • 1 tablespoon water
  1. Preheat oven to 350°.
  2. In a 13×9-inch glass baking dish, toss carrots and apples together. Distribute butter cubes evenly on top.
  3. In a small bowl, stir together brown sugar and cinnamon. Sprinkle evenly on top of carrots and apples. Drizzle vanilla on top of sugar. Tightly cover and seal dish with foil.
  4. Bake until liquid is bubbling and carrots are fork tender, 45 minutes to 1 hour and 15 minutes. Let stand for 10 minutes. Using a slotted spoon, remove apples and carrots from liquid and place in a serving bowl.
  5. Pour remaining liquid into a medium saucepan. In a small bowl, whisk together cornstarch and 1 tablespoon water. Whisk cornstarch mixture into saucepan. Let cook over medium heat until boiling, whisking occasionally. Let boil 1 to 2 minutes, whisking constantly. Remove from heat and serve with carrots and apples.

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