Roasted Autumn Vegetables with Apple
These roasted fall veggies are perfect for when hosting Thanksgiving. Squash, fennel and grilled onions are combined with sliced apple, and then drizzled with a dressing made with apple juice, apple cider vinegar and maple syrup that brings a sweet and tangy touch. Serve alongside poultry, like turkey or chicken.
Ingredients
- 1 butternut squash, about 2.2 lb (1 kg), peeled, halved lengthwise and seeded
- 1 large fennel bulb
- 2 red onions, cut into small wedges
- 1 garlic clove, chopped
- 3 tbsp (45 ml) olive oil
- 1 Cortland apple, unpeeled, seeded and cut into thin half-slices
- Fennel fronds, finely chopped, to taste
- 1/3 cup (75 ml) old-fashioned apple juice
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) maple syrup
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a work surface, cut the squash and fennel into slices ¼ inch (5 mm) thick. Place on a non-stick or parchment paper-lined baking sheet. Add the onions, garlic and oil. Season with salt and pepper. Mix well. Bake for 25 minutes, stirring halfway through cooking. Let cool.
These roasted fall veggies are perfect for when hosting Thanksgiving. Squash, fennel and grilled onions are combined with sliced apple, and then drizzled with a dressing made with apple juice, apple cider vinegar and maple syrup that brings a sweet and tangy touch. Serve alongside poultry, like turkey or chicken.