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.
Servings: 4
Calories: 256kcal
Equipment
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
