Roasted Squash & Fennel with Thyme

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We have only one word for this recipe: magical. As the vegetables roast in the oven, the fennel develops sweet, caramel flavors and the summer squash is infused with the garlic. Serve it with grilled pork chops or chicken.

 Roasted Squash & Fennel with Thyme
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 2 small summer squash, (about 12 ounces)

  • 1 1/2 cups sliced fennel bulb, (about 1 small bulb), plus 1 tablespoon chopped fennel fronds, divided

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon chopped fresh thyme

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 1/4 cup thinly sliced garlic

Directions
  1. 4 servings, about 2/3 cup each

  2. Preheat oven to 450°F.

  3. Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Combine the squash with sliced fennel, oil, thyme, salt and pepper in a large bowl. Spread the mixture evenly on a large, rimmed baking sheet. Roast for 10 minutes. Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more. Stir in fennel fronds and serve.


Nutritional Facts

Servings
4
Per serving
Calories
66
Carbohydrates
8g
Fat
4g
Saturated Fat
1g
Monounsaturated Fat
3g
Protein
2g
Cholesterol
0mg
Dietary Fiber
2g
Potassium
388mg
Sodium
167mg
Added Sugars
0g
Exchanges
1 vegetable
1 fat
Carbohydrate Servings
1/2
Vitamin C (35% daily value).

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