Ingredients

• 10 ounces baby carrots with tops - trimmed , peeled if needed, and halved lengthwise
• 1 tablespoon olive oil
• 0.75 teaspoons salt
• 0.5 teaspoons black pepper
• 0.25 cups apple jelly
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 0.5 teaspoons cinnamon , plus more for garnish
• 2 , 6- to 8-ounces
• 2 medium apples , sliced
• sliced green onion , for garnish

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Arrange carrots in an even layer on one side of a 10x15-inch rimmed baking sheet. (If you like, for easy cleanup, line pan with foil.) Drizzle carrots with oil and sprinkle with 1/4 tsp. each salt and pepper; toss to coat. Roast 15 minutes.
3. 3 Roast, turning halfway through, 10 to 15 minutes, or until carrots and apples are tender and an instant-read thermometer inserted into thickest parts of chicken registers 165°F. Drizzle with any glaze remaining in pan. Garnish with green onion and additional cinnamon.

Nutrition per serving