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!


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!


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.


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.


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


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

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Serves 4-6
Prep time 15 minutes
Cook time 1 hour
Total time
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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.



  • 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.)


  • 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)


Step 1
Preheat oven to 400 degrees.
Step 2
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.
Step 5
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
Spread veggies evenly on a parchment covered cookie sheet. Cover veggies with foil and place in the oven for 45 minutes.
Step 10
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
Place in a serving dish and serve immediately.





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