Fenouil rôti au four
2 portions | avec patates douces et pommes4.5(12)
Calories
:
450 kcalProtéines
:
7g protéinesDifficulty
:
MoyenAllergènes:
- Pignons
- Blé
- Lait
- Soya
- Arachides
- Triticale
- Sulfites
- Noix
- Moutarde
- Sésame
- Peut contenir des traces d’allergènes
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
/ sert 2 personnes
1 pièce(s)
Fenouil
1 pièce(s)
Pomme Gala
1 pièce(s)
Miel
1 pièce(s)
Oignon rouge
1 cc
Cannelle, moulue
(Contient: Blé, Lait, Soya, Arachides, Triticale, Sulfites, Noix, Moutarde, Sésame, Peut contenir des traces d’allergènes)
1 cc
Cumin grillé, moulu
1 pièce(s)
Patate douce
28 g
Pignons
(Contient: Noix, Peut contenir des traces d’allergènes, Pignons)
Pas inclus dans votre livraison
2 cs
Huile*
0.13 cc
Poivre*
0.13 cc
Sel*
Ustensiles
•Papier sulfurisé
•Plaque de cuisson
•Cuillères à mesurer
•Poêle antiadhésive moyenne
Instructions
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 the veggies onto one sheet.
- Stir through honey until combined.
- Transfer roasted veggies to a serving dish.
- Sprinkle over toasted pine nuts
