Fennel Roasted Fall Vegetables Recipe
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
256 kcal
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Course
Side Dish
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Cuisine
North American
Fennel Roasted Fall Vegetables Recipe
Description
Fennel Roasted Fall Vegetables combine hardy root vegetables like parsnips and carrots with aromatic fennel, red onion, Brussels sprouts, and whole garlic cloves. These are tossed in extra virgin olive oil and seasoned with white pepper for subtle heat. The baking method begins with a low temperature roast covered with foil, which allows the vegetables to cook through gently and soften evenly. After 30 minutes, the foil is removed, the mixture stirred, and the heat is increased considerably to develop browning and slightly crisp edges that add texture contrast. This roasting technique emphasizes the natural sweetness and earthiness inherent in fall vegetables, with the fennel bringing a mild anise flavor that complements the others. The tangy and savory notes from garlic deepen the overall flavor profile. This dish makes a versatile accompaniment to a range of main meals during the fall season. It can be stored refrigerated for several days and reheated in an oven to restore its roasted character.
Ingredients
- 2 parsnip
- 3 carrot
- 1 fennel bulb
- 1 red onion small
- 8 ounces Brussels sprouts
- 4 cloves garlic peeled
- 1/4 cup extra virgin olive oil
- 1 teaspoon white pepper
Instructions
- Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).
- Cut the parsnips, carrots, fennel, and red onion into bite-sized pieces. Trim the Brussels sprouts stems. If your sprouts are very large, cut them in half so they are closer to the size of the other vegetables.
- Transfer all of the vegetables to a large bowl, along with the whole garlic cloves. Toss with the olive oil and white pepper.
- Arrange the vegetables on a large, rimmed baking sheet and cover with foil.
- Bake for 30 minutes. Remove the foil, stir the vegetables, then return them to the oven. Turn the heat up to 450 degrees Fahrenheit (232 degrees Celsius) and let the vegetables cook for another 10 minutes, or until tender and browned.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- Freezing the roasted vegetables is possible, but texture may change after thawing, especially for softer items.
- For reheating, spread vegetables on a baking sheet and warm them in a 350°F (175°C) oven for 10-15 minutes until heated through, helping to preserve their roasted texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 256kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 86mg | 4% |
| Potassium | 952mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 11g | 22% |
| Vitamin A | 8150IU | 163% |
| Vitamin C | 74mg | 82% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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