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Warming Roasted Fennel

Warming Roasted Fennel

Serves 2 | with Sweet Potato and Apple
4.5(12)
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Calories
: 
450 kcal
Protein
: 
7g protein
Difficulty
: 
Medium
Allergens:
  • Pine nuts
  • Wheat
  • Milk
  • Soy
  • Peanuts
  • Triticale
  • Sulphites
  • Tree nuts
  • Mustard
  • Sesame
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ 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

(Contains: Wheat, Milk, Soy, Peanuts, Triticale, Sulphites, Tree nuts, Mustard, Sesame, May contain traces of allergens)

1 tsp

Roasted Cumin, ground

1 unit(s)

Sweet Potato

28 g

Pine Nuts

(Contains: Tree nuts, May contain traces of allergens, Pine nuts)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

Calories450 kcal
Fat24 g
Saturated Fat3 g
Carbohydrate57 g
Sugar28 g
Dietary Fiber12 g
Protein7 g
Sodium300 mg
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

Cooking Steps

PDF
Prep
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.
Roast veggies
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.
Toast pine nuts
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.
Finish and serve
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.

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