Be The Envy ~ Choose Envy Apples

This post is sponsored by Envy apples. I was paid for this post and received apples as compensation.

An apple a day keeps the doctor away. We have heard that all of our lives and personally I think that it could be true. I love apples, but they have to be firm, juicy and a little bit tart. Recently, I was introduced to Envy apples so that I could try them out and share with you. To my knowledge, I have never eaten them before now but after some research and eating a lot of these apples after they came to me in the mail, I would be the envy of every mom and/or good cook if you saw me with this basket of apples.

DID YOU KNOW?

• They are classified as premium apples?
• Envy apples are naturally grown in Washington State and New Zealand?
• They are one of the hottest apples on the market?
• Envy is cross between Braeburn and Royal Gala and has a naturally higher citric acid content which prevents the ‘browning‘ enzyme from activating? This means they are VERY slow to brown, which makes them ideal for kid’s lunches, picnics, salads, charcuterie boards, and party platters ~ they will look great for hours!
• Envy apples can be found at grocery stores nationwide including Central Market, Whole Foos, King Soopers, Publix, IGA, Wegmans, Walmart and more.

Also, did you know that Central Market in Houston (located on Westheimer) has cooking classes? Stay tuned for an Envy apple cooking class after the first of the year. They were going to do one this month but because of the popularity of these apples they were running short and had to postpone.

Below, if you will scroll down I selected a recipe for you to try using Envy apples. I am a lover of savory mixed with a little sweet that these apples give so this a healthy, tasty and satisfying recipe for your family or dinner party.

Roasted Root Vegetables & Envy Apples with Pecan Crumble
Makes 6-8 servings

Ingredients: 

2 bunches of carrots, peeled and cut into 2-inch pieces
3 yams, peeled and cut into large cubes
3 large yellow beets, peeled and cut into large cubes
3 Envy apples, cut into large cubes
1/2 cup T extra virgin olive oil
2 T kosher salt

For the topping:
3 cups of chopped pecans
1 T extra virgin olive oil
2 tsp kosher salt

For the dressing:
1/2 cup extra virgin olive oil
3 T honey
1 T finely chopped rosemary
1 T finely chopped parsley
1/2 tsp kosher salt

How to: 

Preheat the oven to 400 degrees.

You will want to roast each root vegetable separate because they all take different times to cook.

Toss each root vegetable separately with 2 T olive oil and 2 tsp kosher salt. Spread evenly onto a sheet tray lined with parchment paper. Do the same with the apple cubes.

Roast in the oven until tender, stirring occasionally. Set aside.

Toss the pecans together with olive oil and salt and toast in the oven.

Toss all of the root vegetables and apples together and spread evenly in a baking dish.

Whisk together the ingredients for the dressing and then drizzle over top of the vegetables.

Sprinkle the toasted pecans over top of the finished and dressed vegetables and serve. Garnish with fresh parsley leaves.

To learn more about these awesome apples go to https://envyapples.com/en

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