Experience the warm flavors of fall with our Roasted Fall Vegetables. This recipe combines fennel, parsnips, carrots, and Brussels sprouts, delicately seasoned with garlic and white pepper, creating a perfect, savory side.
I know that in a couple of months, I’ll be dying for some fresh corn and tomatoes, so before I’m completely sick of fall and winter vegetables, I’m going to eat a bunch of them.
Table of Contents
Reasons to Love These Roasted Fall Vegetables
- Roasted fennel imparts an anise-like taste with a natural sweetness that adds a unique twist to fall vegetables.
- Roasting vegetables adds to their flavors and fills the house with a warm, Thanksgiving-like aroma.
- Roasted fennels are versatile and pair wonderfully with a variety of proteins and grains.
Recipe Ingredients
- Parsnips: Parsnips are sweet and earthy, with a creamy texture when roasted.
- Carrots: Carrots are naturally sweet and slightly crispy and provide a vibrant color and balance the earthy flavors.
- Fennel Bulb: It offers a subtle anise-like flavor with a crisp yet tender texture.
- Brussels Sprouts: Their nutty and slightly bitter taste complements the sweeter vegetables. They add a crunchy texture to the dish.
See the recipe card for full information on ingredients and quantities.
Variations
- Add a Drizzle of Balsamic Vinegar: Before serving, drizzle balsamic vinegar over the roasted vegetables for a subtle tang and depth of flavor.
- Squash for Carrots: Swap carrots with squash. You can choose between acorn squash, butternut squash, or delicata squash. Each type of squash brings its own sweet and nutty flavor, complementing the fennel and enhancing the dish’s autumnal feel.
How to Make Roasted Fall Vegetables
Step #1: Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).
Step #2: 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.
Step #3: Transfer all of the vegetables to a large bowl, along with the whole garlic cloves. Toss with the olive oil and white pepper.
Step #4: Arrange the vegetables on a large, rimmed baking sheet and cover with foil.
Step #5: 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.
Expert Tip
Use high-quality parchment paper to line your baking sheet. It ensures easy cleanup and prevents vegetables from sticking, allowing for even roasting and less oil use, resulting in healthier, flavorful, and visually appealing vegetables. Trim the paper to fit your pan to avoid burning.
Frequently Asked Questions
Yes, adding other root vegetables like turnips or rutabagas can introduce new flavors and textures.
Yes, you can add asparagus and bell peppers to the Roasted Fennel Fall Vegetable recipe. Asparagus will bring a tender-crisp texture and a slightly grassy flavor, while bell peppers will add sweetness and a bit of crunch.
Yes, garnishing with fresh herbs such as thyme or rosemary is a great idea. They enhance the dish with aromatic and earthy flavors. Sprinkle them over the vegetables before serving to preserve their fresh taste and aroma.
Storage Info
Store the Roasted Fennel Fall Vegetable in an airtight container in the refrigerator; it will stay good for up to 4 days. Freezing is an option, but note that the texture of some vegetables may change upon thawing.
For reheating, spread the vegetables on a baking sheet and warm them in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes, or until heated through.
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Fennel Roasted Fall Vegetables Recipe
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Ingredients
- 2 parsnips
- 3 carrots
- 1 bulb fennel
- 1 small red onion
- 8 ounces brussel 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
Nutrition
Tried this today and it was AMAZING! Had it as a side with lemon and it made for a hearty, satisfying meal. This is definitely going to be a staple side for us!