Most of you know I really enjoy going to the market and gathering a number of different ingredients to create a new recipe. Today I placed in my basket a fennel bulb (which I personally have never cooked with, only eaten at fancy restaurants), golden beets, ruby & variegated beets, a Granny Smith apple, and a large shallot. Hmm, I knew something good could come of this combination and something delicious did! If you are searching for a new side dish for your Thanksgiving table, this roasted apple, fennel & beets with honey balsamic glaze may just be the one!

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How to MakeĀ Roasted Apple, Fennel & Beets with Honey Balsamic Glaze

I added a few ingredients that I had at home, fresh rosemary, garlic, hazelnuts, and some black truffle Chevre (goat cheese). The only thing left was to create a glaze that would simmer on the veggies as they roasted. Balsamic, honey, fresh orange and a squeeze of lime; all natural ingredients with bright bold flavor, not to mention the way these fall veggies and fruit show off their amazing colors!

raw-beet-fennel-apple

Chop the fennel bulb, shallots, beets, and apple and pour the glaze over the top. Add chopped hazelnuts and toss to evenly coat all ingredients. Lay ingredients out on a parchment covered cookie sheet and cover in foil. Place in a 400 degree oven for 45 minutes.

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Remove from oven and add the black truffle chevre. Return to the oven uncovered for 15-20 minutes longer, or until beets are mostly soft when punctured with a fork.

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Place hot roasted veggies onto a serving dish and serve immediately.

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I hope you enjoy this colorful, rich dish full of nutrients and bursting with flavor!

Check out these other gluten-free options for Thanksgiving Sides Here. Or my Thanksgiving Rolls!

 

Roasted Apple, Fennel & Beets with Honey Balsamic Glaze

Serves 4-6
Prep time 15 minutes
Cook time 1 hour
Total time 1 hour, 15 minutes
Dietary Dairy-free, Gluten-free, Paleo
Meal type Side Dish
This highly nutritional Roasted Apple, Fennel, and Beets with Honey-Balsamic Glaze makes the perfect side dish to just about any meal, especially Thanksgiving! Paleo and dairy-free, this dish will serve all your allergy friends.

Ingredients

Dish

  • 1 Medium Fennel Bulb
  • 1 Medium Granny Smith Apple
  • 1 Medium Golden Beet
  • 1 Medium Ruby Beet
  • 1 Medium Variegated Beet
  • 1 Large Shallot (or two smaller)
  • 1 cup Hazelnuts (chopped)
  • 2-3 tablespoons Chevre Goat Cheese (I used Black Truffle but any chevre will do.)

Glaze

  • 2 tablespoons Balsamic Vinegar
  • 1/4 cup Avocado Oil (or Olive Oil)
  • 2 tablespoons Orange Juice (fresh squeezed)
  • 1/2 Small Lime (juice only)
  • 1 tablespoon Honey
  • 1 tablespoon Rosemary (freshly chopped)
  • 2 cloves Garlic (minced)
  • 1/2 teaspoon Salt & Pepper

Glaze (Optional)

  • 2 tablespoons Fennel Weed (freshly chopped)

Directions

Dish
Step 1
Preheat oven to 400 degrees.
Step 2
raw-beet-fennel-apple
Chop beets & Granny Smith Apple in 1" by 1/8" chunks. Toss in a large bowl.
Step 3
Chop fennel bulb and shallots and add to beets and apple.
Step 4
Chop one cup of hazelnuts and add to beet bowl.
Glaze
Step 5
honey-balsamic-glaze
In a small bowl, combine balsamic vinegar, avocado oil, orange juice, lime juice and honey. Stir.
Step 6
Finely chop rosemary and fennel weed. Add to bowl.
Step 7
Mince garlic and add to bowl. Add salt & pepper and stir.
Step 8
Pour glaze over veggies and stir to evenly coat.
Step 9
beet-apple-fennel-with-honey-balsamic
Spread veggies evenly on a parchment covered cookie sheet. Cover veggies with foil and place in the oven for 45 minutes.
Step 10
adding-black-truffel-chevre
Remove from oven and remove foil. Place Chevre crumbles evenly on top of veggies. Return to the oven for an additional 15-20 minutes or until beets are semi-soft when a fork is inserted.
Step 11
honey-balsamic-apple-fennel-beets-with-black-chevre
Place in a serving dish and serve immediately.

 

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