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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Roasted Apples and Fennel

  • Level: Easy
  • Yield: 4 servings
  • Total: 30 min
  • Active: 10 min
A quick fruit and vegetable pan roast rounded out with a touch of vinegar and spice is a simple, versatile accompaniment to most any main course.
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Directions

  1. Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.

Photograph by Andrew Purcell

Categories:

Apple Recipes Fruit Side Dish Roasting

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1 Review
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Anonymous

Delicious and so easy. It’s like eating apple pie without the crust. I made it to go with my honey mustard chicken and roast potatoes.

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