Roasted Fennel With Delicata Squash & Apples
Roast vegetables, rotating pans halfway through, until golden brown and tender, 35 to 45 minutes.
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
Directions :
- 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.
