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Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servings, about 2/3 cup eachJump to Nutrition Facts
Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servings, about 2/3 cup each
Cook Time:30 mins
Cook Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, about 2/3 cup each
Yield:
4 servings, about 2/3 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 small summer squash, (about 12 ounces)1 1/2 cups sliced fennel bulb, (about 1 small bulb), plus 1 tablespoon chopped fennel fronds, divided1tablespoonextra-virgin olive oil1tablespoonchopped fresh thyme¼teaspoonsalt¼teaspoonfreshly ground pepper¼cupthinly sliced garlic
Cook Mode(Keep screen awake)
Ingredients
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
1tablespoonextra-virgin olive oil
1tablespoonchopped fresh thyme
¼teaspoonsalt
¼teaspoonfreshly ground pepper
¼cupthinly sliced garlic
DirectionsPreheat oven to 450 degrees F.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.TipsCut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.Originally appeared: EatingWell Magazine, July/August 2009
Directions
Preheat oven to 450 degrees F.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.TipsCut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Preheat oven to 450 degrees F.
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.
Tips
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Originally appeared: EatingWell Magazine, July/August 2009
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Nutrition Facts(per serving)66Calories4gFat8gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
