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Thyme-Roasted Apples and Onions

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant vegetarian side dish of thyme-roasted apples and onions offers a sophisticated balance of sweet and savoury flavours. By reducing apple cider into a syrupy glaze and roasting the ingredients until they reach a deep, jammy caramelisation, you create a versatile accompaniment that pairs beautifully with autumn and winter menus. The fragrance of fresh thyme cuts through the richness of the butter, providing a bright, herbaceous lift to the tray.

Ideal for serving alongside a traditional Sunday roast or as a unique addition to a festive spread, these roasted gems are both comforting and healthy. Using firm Braeburn apples ensures the fruit holds its shape during the high-heat roasting process, while the cider reduction adds a professional-quality depth of flavour. This simple yet impressive dish is a wonderful way to elevate humble seasonal produce for family and friends alike.

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Ingredients for Thyme-Roasted Apples and Onions

  • 900g apple cider

  • 5 tablespoons unsalted butter

  • 1 teaspoon coarse kosher salt plus additional for sprinkling

  • 6 7-to 230g onions, halved through root end, each half cut into 6 wedges

  • 6 teaspoons coarsely chopped fresh thyme, divided

  • 6 Braeburn apples (about 1.2kg total), peeled, halved, cored, each half cut into 4 wedges

How to make Thyme-Roasted Apples and Onions

Boil cider in large saucepan until reduced to 150g , about 28 minutes. Whisk in butter. Season glaze with 1 teaspoon coarse salt. DO AHEAD: Can be made 1 week ahead. Cover; chill. Rewarm; whisk before using.

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 218°C. Butter 2 large rimmed baking sheets. Toss onions in large bowl with 2 teaspoons thyme and 45ml glaze. Arrange in single layer on 1 sheet. Toss apples in same bowl with 2 teaspoons thyme and 45ml glaze. Arrange in single layer on second sheet. Sprinkle onions and apples with coarse salt and pepper.

Roast onions on upper oven rack 10 minutes. Place apples on bottom rack. Roast onions and apples 20 minutes. Remove both sheets from oven. Drizzle remaining glaze evenly over onions and apples. Reverse position of sheets. Roast 20 minutes longer.

Increase oven temperature to 246°C. Roast onions and apples until tender and slightly caramelized, watching closely to prevent burning, about 10 minutes longer. Transfer onions and apples to large bowl. Season with coarse salt and pepper. Sprinkle with remaining 2 teaspoons thyme.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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