We received hundreds of interesting entries for our holiday side dish recipe contest. Our grand
prize–winning recipe—sent in by Sharon Phillips of Pembroke, Mass.—is a fresh take on
typical roasted vegetables. Fennel lends the dish a licorice bite and sweetness, and dried
cranberries add concentrated tartness.
Test Kitchen Discoveries
To ensure even cooking, make sure to chop your squash, apples, and fennel as close to
the same size as possible.
If you can find only fennel bulbs with the fronds attached, they can be chopped and
added to the roasted vegetables.
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