Photo by vegemary

Roasted Squash and Fennel with Thyme

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We love this simple and tasty recipe, toasted fennel adds more flavor to the squash, and they are fresh and tasty.

28 minutes Prep: 10 minutes Cook: 10 minutes

45 calories per serving view nutrition facts

vegemary

4 servings suggest servings

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Ingredients

12	ounces	summer squash	2 small
1 1/2	cups	fennel bulbs	1 small
1	tablespoon	fennel fronds	chopped
1	tablespoon	olive oil, extra-virgin
1	tablespoon	thyme	freshly chopoped
1/4	teaspoon	salt
1/4	teaspoon	black pepper	freshly ground
1/4	cup	garlic	thinly sliced

Directions

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.

Reviews

This is an excellent recipe, we used zuccini instead of the summer squash, tasted great, the fennel added the very nice flavours, we love garlic, we used more garlic, great!
3 months ago by happyzhangbo

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Nutrition Facts

Serving Size 54g

Amount per Serving

Calories 45 62% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 150mg	6%
Total Carbohydrate 4.0g	1%
Dietary Fiber 1.0g	3%
Sugars 1.0g
Protein 1.0g	2%