Go Back
1 Acorn Squash, halved through root end, seeded and sliced crosswise ½” thick
1 Beet, peeled, halved and sliced
1 Fennel Head, cut into cubes
1 cup Torn Mint Leaves
1 tsp Cumin (optional)
2 Tbsp Apple Cider Vinegar
4 small Carrots, peeled, cut into 2” pieces
5 Tbsp Olive Oil, divided
Black Pepper
Sea Salt
½ cup Unsalted Almonds
Preheat oven to 350 degrees. Spread almonds on small rimmed baking sheet; toast 6–8 minutes, stirring occasionally, until golden brown. Let cool; coarsely chop.
Increase oven temperature to 425 degrees. Toss squash, carrots, fennel, beet, and 2 tablespoons oil on large rimmed baking sheet; season with sea salt and pepper. Roast vegetables 25–30 minutes, tossing occasionally, until soft and golden brown. Let cool slightly.
Meanwhile, whisk vinegar, cumin, and remaining 3 tablespoons oil in large bowl. Add roasted vegetables and toss to coat; season with sea salt, pepper and more vinegar, if desired.
Serve vegetables topped with toasted almonds and mint.
Ingredients needed:
Acorn Squash, Beet, Fennel, Mint, Cumin, Apple Cider Vinegar, Carrots, Almonds, Black Pepper, Olive Oil, Salt.
