HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconWarming Roasted Fennel
Warming Roasted Fennel

Warming Roasted Fennel

Serves 2 | with Sweet Potato and Apple

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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/Noix de pin

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 unit


1 unit

Gala Apple

1 tbsp


113 g

Red Onion

1 tsp

Ground Cinnamon

1 tsp

Cumin, ground

170 g

Sweet Potato

28 g

Pine nuts

(ContainsPine nuts/Noix de pin)

Not included in your delivery

2 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories450 kcal
Fat24 g
Saturated Fat3 g
Carbohydrate56 g
Sugar28 g
Dietary Fiber12 g
Protein7 g
Cholesterol0 mg
Sodium300 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. 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


Add sweet potatoes, apples, 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 of the oven, tossing halfway through, until sweet potato is golden-brown, 26-28 min. Add fennel, onions, 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 of the oven, tossing halfway through, until fennel is tender, 26-28 min.


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.


When veggies are done, remove baking sheets from the oven and combine all veggies onto one sheet. Add honey, then stir until combined. Transfer roasted veggies to a serving dish. Sprinkle toasted pine nuts over top.