Description
This delicious roasted fennel and parsnips dish is perfect as a side or a warm salad.
Ingredients
Scale
- 2 medium fennel bulbs
- 3 medium parsnips
- 3 tbsp extra virgin olive oil
- 2 tsp fresh thyme or rosemary
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Slice fennel into wedges and chop parsnips into bite-sized pieces.
- Toss vegetables in a bowl with olive oil, salt, pepper, and herbs until well-coated.
- Spread out on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through.
- While roasting, whisk olive oil, lemon juice, and a pinch of salt in a bowl.
- Once roasted, let cool slightly before tossing with the dressing in a large bowl.
- Serve warm or at room temperature.
Notes
- This dish pairs well with grilled meats or can be served as a standalone vegetarian option.
- Feel free to adjust the seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sides
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg