Although fennel is probably not a household staple in the south, it is a versatile vegetable that can be enjoyed raw, sautéed, roasted, stir fried, braised, grilled or added to soups and sauces. Winter is a great time to try it pan roasted with root vegetables.
For more health information about fennel, click here.
Roasted Fennel and Root Vegetables
Makes 12 servings*
Ingredients:
- 1 large sweet potato, unpeeled**
- 1 fennel bulb
- 3 large carrots unpeeled
- 1 parsnip
- 8 ounces turnip root or Brussels sprouts
- 1 large or 3 small beets unpeeled
- 1 medium to large red onion
- 1/4 cup extra virgin olive oil and extra for the pan
- 2 Tablespoons balsamic vinegar (optional)
- 4 teaspoons kosher salt
- 1 teaspoon black pepper
- Garnish with chopped fennel frons, fresh thyme, rosemary or parsley as desired.
Instructions:
- Preheat an oven to 400°F or 375° for convection.
- Drizzle 2 half sheet pans with extra virgin olive oil.
- Wash all of the vegetables and scrub with a brush if you are not going to peel. Peel if desired.
- Cut vegetables into large bite-sized pieces, making them as much of a uniform size as possible to roast evenly.
- Place all the vegetables into a large bowl.
- Mix together the 1/4 cup olive oil, salt, pepper and vinegar if desired. Pour over the vegetable and stir until all are coated.
- Spoon out onto the oiled pans and make sure the vegetables are in a single layer.
- Roast on the center rack of the oven for 40 to 45 minutes, turning halfway through.
- Vegetables will be golden brown and tender when done.
- Garnish if desired.
*If you want, you can cut the recipe in half or use leftovers in many other recipes.
**Peeling will reduce the dietary fiber content and nutritional value somewhat.
Adapted from hummingbirdthyme.com
