Warming Roasted Fennel
Serves 2 | with Sweet Potato and Apple
Nothing says cozy like the warm smell of spiced apples and sweet potato roasting on a cool evening. This easy side dish comes together quickly and is filled with all the flavours of fall.
Allergens:
Pine nuts
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time35 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
/ serving 2 people
1 unit(s)
Fennel
1 unit(s)
Gala Apple
1 unit(s)
Honey
1 unit(s)
Red Onion
1 tsp
Cinnamon, ground
(May contain Wheat, Milk, Soy, Peanuts, Triticale, Sulphites, Tree nuts, Mustard, Sesame)
1 tsp
Roasted Cumin, ground
1 unit(s)
Sweet Potato
28 g
Pine Nuts
(Contains Pine nuts May contain Tree nuts)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Calories450 kcal
Fat24 g
Saturated Fat3 g
Carbohydrate57 g
Sugar28 g
Dietary Fiber12 g
Protein7 g
Cholesterol0 mg
Sodium300 mg
Trans Fat0 g
Potassium1350 mg
Calcium175 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Medium Non-Stick Pan
Cooking Steps
1
- Trim fennel stalks, then quarter fennel bulb. Peel any wilted outer layers, then cut fennel crosswise into 1/4-inch slices.
- Core, then cut apple into 1-inch pieces.
- Peel, then cut onion into 1/2-inch pieces.
- Peel, then cut sweet potato into 1/2-inch slices.
2
- Add sweet potatoes, apple, 1/4 tsp cinnamon, 1/2 tsp cumin and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
- Bake in the upper rack tossing halfway through until sweet potato is golden-brown, 26-28 min.
- Add fennel, onion, remaining cumin and 1 tbsp oil to another parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
- Bake in the middle rack tossing halfway through until fennel is tender, 26-28 min.
3
- Meanwhile, heat a medium non-stick pan over medium heat.
- When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
4
- When veggies are done, remove baking sheets from the oven and combine all veggies onto one sheet. Add honey, then stir through until combined.
- Transfer roasted veggies to a serving dish.
- Sprinkle toasted pine nuts over top.