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Roasted Fennel, Carrots, Zucchini, and Parsnips

December 17, 2009 by Jennifer Che 6 Comments

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

©2009-2014 Tiny Urban Kitchen
All Rights Reserved

Filed Under: Recipe, Vegan, Vegetables

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Comments

  1. Wallis says

    December 17, 2009 at 2:35 am

    i like adding fresh chopped garlic to it as well…usually when i roast zucchini and summer squash. 🙂

    Reply
  2. Megan says

    December 17, 2009 at 10:10 am

    I was surprised to find I like fennel as well!
    I’m actually making a version of this tonight, with fennel, carrots, potatoes, and peppers.

    Reply
  3. wasabi prime says

    December 17, 2009 at 2:12 pm

    I wasn’t fully on board with fennel at first, but roasting it really developed the flavor and the caramelization helps sweeten it. Really great for a base when roasting a chicken; the sweet anise flavor goes nicely with the mellow poultry taste.

    Reply
  4. Carolyn Jung says

    December 17, 2009 at 9:05 pm

    I’m like you — I hate the taste of black licorice, but LOVE the flavor of fennel. Go figure, huh?

    Reply
  5. Emily says

    December 17, 2009 at 11:58 pm

    OOh I like your new color scheme and chopsticks logo!!

    Reply
  6. Fennel Friday says

    November 2, 2012 at 3:23 pm

    Happy Fennel Friday! We love this recipe and it is featured on our Roasted Fennel Recipes this week! THANKS!!
    http://fennelfriday.com/roasted-fennel-recipes-for-fennel-friday/

    Reply

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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