Roasted Fennel With Delicata Squash & Apples

The seasons are changing, the air is crisp, and cozy dishes are the name of the game. (We're looking at you, casseroles, baked pasta, and hearty soups and stews.) But autumn and winter are also when some of the most delicious vegetables are in season. You may have seen crisp, anise-y fennel bulbs dotting the famers' market stands, nuzzling up alongside sweet delicata squash and tart apples. The three find their way into this healthy side dish that's perfect for elegant dinner party menus, simple weeknight meals, or paired with richer, holiday spreads.

Creating a healthy side dish that also tastes great is a balancing act. Vegetables need enough oil to properly caramelize while roasting—about 1/4 cup does the trick without going overboard. Then a confetti of pomegranate seeds, toasted hazelnuts, and parsley add texture, flavor, and color to balance the roasted fruit and veggies. Check out our guide to how to cut a pomegranate if you find them intimidating, or buy the pre-seeded arils to cut down on prep time. You can swap in different nuts if you prefer—almonds, walnuts, or pecans would all be lovely; just make sure they're toasted. If you're sensitive to raw alliums, start pickling the shallots before you prep the remaining ingredients to give them a longer time to soften in the vinegar. They'll last for up to a month in your fridge, so if you're a fan, make extra.

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