Foodie Blogroll

Monday, February 20, 2012

Roasted Squash & Fennel

Fennel Fever
Take a break from the traditional vegetable sides and try this extraordinary recipe. Fennel may not be very well-known but this vegetables deserves a place in your fridge. In this recipe, it's roasted with garlic and squash for a scrumptious side.

Roasted Squash & Fennel
Gluten Free
Serves 2

6 oz  summer squash (about 1 small squash)
1/2 small fennel bulb, thinly sliced (reserve fennel fronds)
1 tsp extra virgin olive oil
1 clove garlic, thinly sliced
1/2 tsp. dried thyme
salt & pepper

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil and spray with nonstick spray.

2. Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Transfer to baking sheet

3. Add sliced, fennel, oil, thyme, salt and pepper to baking sheet with squash. Use your hands to mix until vegetables are evenly coated in oil and spices. Spread in an even layer.

4. Roast for 10 minutes. Stir in garlic.

5. Continue to roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more. Garnish with fennel fronds.

Nutrition Information--approximately 66 calories per serving

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