Fennel Roasted Fall Vegetables

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.

Fennel roasted vegetables on a baking sheet.

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.

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

Roasted fall vegetables in a white bowl.
  • 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.

Roasted fall vegetables before and after baking.

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

Can I mix in other root vegetables for variety?

Yes, adding other root vegetables like turnips or rutabagas can introduce new flavors and textures.

Can I add other veggies to this recipe?

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.

Can I add fresh herbs as garnishes to the Roasted Fennel Fall Vegetable?

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.

Roasted fall vegetables in a white bowl served on a table.

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.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

A bowl with roasted fall vegetables and a spoon on a table.

Fennel Roasted Fall Vegetables Recipe

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.
4.4 from 80 votes
Pin Rate
Course: Side Dishes
Cuisine: North American
Diet: Gluten Free, Dairy Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 256kcal
Author: Linda
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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

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.

Nutrition

Serving: 1serving | Calories: 256kcal | Carbohydrates: 32g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 86mg | Potassium: 952mg | Fiber: 10g | Sugar: 11g | Vitamin A: 8150IU | Vitamin C: 74mg | Calcium: 109mg | Iron: 2mg

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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