Warming Roasted Fennel
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Warming Roasted Fennel

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.

Pine nuts

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


/ serving 2 people

1 piece


1 piece

Gala Apple

1 piece


1 piece

Red Onion

1 tsp

Ground Cinnamon

1 tsp

Roasted Cumin, ground

1 piece

Sweet Potato

28 g

Pine Nuts

(Contains Pine nuts)

Not included in your delivery

2 tbsp


0.13 tsp


0.13 tsp



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.


Parchment Paper
Baking Sheet
Measuring Spoons
Medium Non-Stick Pan


  • 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.
Roast veggies
  • 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.
Toast pine nuts
  • 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.
Finish and serve
  • 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.