Roasted Fennel with Delicata Squash & Apples
As the seasons shift and the air turns crisp, it's time to embrace cozy dishes (we're talking casseroles, baked pasta, and hearty soups and stews). Autumn and winter also bring some of the most delicious vegetables into season. You may have spotted crisp, aromatic fennel bulbs at the farmers' market, nestled next to sweet delicata squash and tart apples. These three ingredients come together in this healthy side dish, perfect for elegant dinner parties, simple weeknight meals, or as a delightful complement to richer holiday spreads.
Ingredients
- 1 shallot, thinly sliced
- 1/4 cup apple cider vinegar or white balsamic vinegar
- Kosher salt
- 2 medium fennel bulbs, halved and sliced 1/2" thick through stem
- 1 small delicata or acorn squash, halved, seeded, and sliced into 1/2" half-moons
- 2 crisp apples, such as Honeycrisp or Granny Smith, cored and cut into 6 wedges
- 1/4 cup extra-virgin olive oil
- Freshly ground black pepper
- 1/2 toasted, chopped hazelnuts or toasted pepitas
- 1/3 cup pomegranate seeds
- 1/4 cup chopped fresh parsley
Instructions
- Preheat oven to 400º. In a small bowl, combine shallot, vinegar, and 1/2 teaspoon salt. Let sit, stirring occasionally, while vegetables roast.
- On a large, rimmed baking sheet, toss fennel, squash, apple, oil, 1 teaspoon salt, and 1/2 teaspoon pepper with your hands. Transfer some of the fennel mixture to another baking sheet so vegetables are in an even layer.
- Roast vegetables, rotating pans halfway through, until golden brown and tender, 35 to 45 minutes.
- Transfer vegetables to a platter. Top with pickled shallots, hazelnuts, pomegranate seeds, and parsley.
Nutrition
Calories: 187kcalCarbohydrates: 19gProtein: 2gFat: 10gSaturated Fat: 1gSodium: 581mgPotassium: 730mgFiber: 6gSugar: 11gCalcium: 77mgIron: 2mg
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