Roasted Squash & Fennel with Thyme
http://www.eatingwell.com/recipes/roasted_squash_fennel_with_thyme.html
From EatingWell: July/August 2009We 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.
4 servings, about 2/3 cup each | Active Time: 30 minutes | Total Time: 30 minutes
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
- 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
Preparation
- Preheat oven to 450°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.
Nutrition
Per serving : 66 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 8 g Carbohydrates; 2 g Protein; 2 g Fiber; 167 mg Sodium; 388 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 fat