Recipe information
Ingredients for - Roasted Fennel With Delicata Squash & Apples
2. 1/4 c. apple cider vinegar or white balsamic vinegar -
4. 2 medium fennel bulbs, halved and sliced 1/2" thick through stem -
5. 1 small delicata or acorn squash, halved, seeded, and sliced into 1/2" half-moons -
6. 2 crisp apples, such as Honeycrisp or Granny Smith, cored and cut into 6 wedges -
9. 1/2 toasted, chopped hazelnuts or toasted pepitas -
10. 1/3 c. pomegranate seeds -
How to cook deliciously - Roasted Fennel With Delicata Squash & Apples
1. Stage
Preheat oven to 400º. In a small bowl, combine shallot, vinegar, and 1/2 teaspoon salt. Let sit, stirring occasionally, while vegetables roast.
2. Stage
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.
3. Stage
Roast vegetables, rotating pans halfway through, until golden brown and tender, 35 to 45 minutes.
4. Stage
Transfer vegetables to a platter. Top with pickled shallots, hazelnuts, pomegranate seeds, and parsley.
