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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Halve and core apple; dice one half into ΒΌ-inch pieces (dice whole apple for 4 servings). Strip rosemary leaves from stems; roughly chop leaves until you have 1 tsp (2 tsp for 4).
Heat a drizzle of olive oil in a large pan over medium-high heat. Add diced apple and chopped rosemary. Cook, stirring occasionally, until apple is slightly softened, 4-6 minutes.