Roasted Fennel With Delicata Squash & Apples By Dona Giorgad

Ingredientes

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

Instrucciones

Step 1

Preheat oven to 400°. In a small bowl, combine shallot,

vinegar, and 1/2 teaspoon salt. Let sit, stirring occasionally, while vegetables roast.

Step 2

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.

Step 3

Roast vegetables, rotating pans halfway through, until golden brown and tender, 35 to 45 minutes.

Step 4

Transfer vegetables to a platter. Top with pickled shallots, hazelnuts, pomegranate seeds, and parsley.