A shelf tray of fresh fruit and carrots becomes a warm side dish with savory edges when roasted with butter and salt. The sweetness of the apples and grapes deepens while the carrots turn tender and caramelized. Serve this with cheese and bread for a light dinner.

Serves 2. 35 minutes, 8 at the stove.

About 560 calories a serving, 22 g protein, 12 g carbohydrate, 48 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Wash and pat dry the carrots from the tray, then cut them on the bias into half-inch thick slices. Cut each apple into eight wedges, discarding the core. Leave the grapes whole.
2. Spread 1 tablespoon of butter on a baking sheet. Toss the carrots with half a teaspoon of salt and a quarter teaspoon of pepper, then spread in a single layer. Roast for 12 minutes until they begin to soften.12 min
3. Remove the sheet from the oven and stir the carrots. Nestle the apple wedges and grapes among them, then dot with the remaining 2 tablespoons of butter. Return to the oven and roast for 12 minutes more until the fruit is tender and the carrot edges caramelize.12 min
4. While the fruit finishes cooking, slice the cheese into thick shards and arrange on a serving board with sliced bread. Pour the roasted fruit and vegetables into a bowl and bring to the table with the cheese and bread.

Note The grapes will pop and concentrate their sweetness into the pan juices. Leftover roasted fruit keeps three days in the fridge and tastes good at room temperature the next day with cold cheese and crackers. Serve with a simple salad or more bread to soak up the buttery pan juices.