Ingredients
1 shallot, thinly sliced
1/4 c. apple cider vinegar or white balsamic vinegar
Kosher salt
2 medium fennel bulbs, halved and sliced 1/2" thick through stem
1 small delicata or acorn squash, halved, seeded, and sliced into 1/2" half-moons
2 crisp apples, such as Honeycrisp or Granny Smith, cored and cut into 6 wedges
1/4 c. extra-virgin olive oil
Freshly ground black pepper
1/2 toasted, chopped hazelnuts or toasted pepitas
1/3 c. pomegranate seeds
1/4 c. chopped fresh parsley
Preparation
Step 1Preheat oven to 400º. In a small bowl, combine shallot, vinegar, and 1/2 teaspoon salt. Let sit, stirring occasionally, while vegetables roast.Step 2On a large rimmed baking sheet, toss fennel, squash, apple, oil, 1 teaspoon salt, and 1/2 teaspoon pepper with your hands. Transfer some of the fennel mixture to another baking sheet so vegetables are in an even layer.Step 3Roast vegetables, rotating pans halfway through, until golden brown and tender, 35 to 45 minutes.Step 4Transfer vegetables to a platter. Top with pickled shallots, hazelnuts, pomegranate seeds, and parsley.
Creating a healthy side dish that also tastes great is a balancing act. Vegetables need enough oil to properly caramelize while roasting—about 1/4 cup does the trick without going overboard. Then a confetti of pomegranate seeds, toasted hazelnuts, and parsley add texture, flavor, and color to balance the roasted fruit and veggies. Check out our guide to how to cut a pomegranate if you find them intimidating, or buy the pre-seeded arils to cut down on prep time. You can swap in different nuts if you prefer—almonds, walnuts, or pecans would all be lovely; just make sure they’re toasted. If you’re sensitive to raw alliums, start pickling the shallots before you prep the remaining ingredients to give them a longer time to soften in the vinegar. They’ll last for up to a month in your fridge, so if you’re a fan, make extra. Made this? Let us know what you think in the comments.
