Maple Spice Delicata, Fennel + Kale Bowl
Ingredients
The vegetables
-
3
small
delicata squash
-
1
large
fennel bulb
-
1
bunch
purple kale
-
3
Tbsp.
minced red onion
The seasonings and oils
-
2
Tbsp.
extra virgin olive oil
-
1
Tbsp.
Grade B Maple Syrup
-
1
tsp.
whole grain mustard
-
½
tsp.
cayenne
-
1
pinch
red pepper flakes
-
½
tsp.
cinnamon
-
¼
tsp.
fresh grated nutmeg
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 400°F and arrange the oven racks.
- Slice the delicata squash into 1-inch half moons and the fennel into 1/2-inch wedges.
- Spread the squash and fennel on a baking sheet and drizzle with olive oil, maple syrup, mustard, cayenne, red pepper flakes, cinnamon, nutmeg, salt, and pepper.
- Toss the vegetables to coat and roast in the upper third of the oven for 35-40 minutes, tossing halfway through.
- Rip the kale into large chunks and drizzle with remaining olive oil, salt, and pepper.
- At the 30-minute mark, move the squash to the lower rack and place the kale on the top rack.
- Bake the kale for 10 minutes until crisp, then combine with the roasted vegetables and add minced onion.
- Serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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