Roasted Fennel, Shoots & Roots
by Laura Frerichs, Tastemaker in Residence
Roasted fennel is an autumn vegetable with a classic flavor combination. But you can often find these roasted veggies throughout the year. They would also be great served cool on a bed of salad greens. Use whatever roots (beets, carrots, potatoes, etc) and shoots (cauliflower, broccoli, fennel, etc) that you’ve got on hand.
Ingredients
1 fennel bulb, thinly sliced (reserve the stems and fronds for another use)
4-5 cups mixed cubed veggies: squash, carrots, potatoes, beets, cauliflower, peppers
Instructions
Preheat oven to 400 degrees and line baking sheet with parchment paper or lightly grease.
Make sure your diced/cubed veggies are similar sizes (bite-sized will cook faster) so that they can cook evenly. Toss all the veggies in a bowl and lightly coat with a teaspoon or two of olive oil, add spices, salt and pepper if you like.
Spread out on 1-2 baking sheets on a single layer and roast until harder veggies like carrots, squash, beets are fork tender, around 40 minutes more or less.
