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    Home » Recipe » Vegan

    Roasted Fennel, Carrots, Zucchini, and Parsnips

    Published: Dec 17, 2009 · Modified: Oct 22, 2014 by Jennifer Che

    Roasted Fennel - final
    As much as I dislike anise, I was surprised to find out how much I loved fennel.  Roasted fennel is sweet, mild, and delicious, and does not really resemble the strong, cringe-worthy (at least for me), scent of anise (think black licorice).  Roast it with whatever other veggies you might have in the fridge, and you've got yourself a simple, healthy, and mouthwatering side dish!
    Fennel, Zucchini, Carrots, and Parsnips
    If you have never seen a fennel bulb before, it's the white bulb-y thing with greenish stalks/hair sticking up in the photo above.  It sort of reminds of me an onion in some ways, as it is white and has a lot of layers.  This time, I happened to have some zucchini, carrots, and parsnips in the refrigerator.  So, inspired by this post, I chopped up all my veggies and tossed them together with some olive oil, sea salt, and black pepper.  I had some fresh rosemary on hand, so I crushed up the leaves a bit and sprinkled it throughout.
    Roasted Vegetables
    The larger your pieces are, the longer the roasting time.  I was in a bit of a rush, so I cut up the vegetables into pretty thin slices (less than 1 cm thick) and roasted the vegetables in a single layer.  Roasting in a single layer helps with the browning/caramelization.  If the vegetables sit on top of each other, they tend to just steam.

    Roast at 425 degrees for 15-30 minutes, depending on the size of your vegetables.  I would open the oven once during roasting to stir the veggies.  This smells really yummy while it's roasting!

    Serve and Enjoy!

    Note 1: Allison from Local Lemons says you can preheat the oven with the pans inside so they get hot as well.  I imagine this would help the charring.  I did not do this, but it sounds like a great idea.

    Note 2: This recipe is very versatile! Substitute with whatever roasting-type vegetables you might have on hand. I would imagine that eggplant, potatoes, peppers, or squash would be delicious as well!
     Roasted Veggies

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    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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