Tuesday, June 26, 2012

Roasted Fennel & Veggies

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I'm so excited for this recipe! Prior to making this I've never had fennel *shock!*...I knoooow. But it tasted incredible and plan on making it weekly. Also, when you cut it up it smells JUST like black licorice, which I love.

I threw together a bunch of veggies I needed to use up along with the fennel and threw on some great seasonings.  Here's my new favorite recipe!

The finished product!


2 fennel bulbs
4 carrots, chopped in 1-2 inch sections
4 small russet potatoes or sweet potatoes, diced
1 yellow pepper, sliced in strips
Mushrooms, sliced
2 yellow squash, halved and sliced into big chunks
1 TBSP Rubbed sage
1 tsp Rosemary
2 tsp Cayenne Pepper
Salt & Pepper to taste
Olive Oil (enough to lightly coat all veggies)

1. Preheat oven to 400
2. Cut fennel bulbs in half (remove the greens but you can save them for other recipes as a lovely herb) and cut into 1/2" to 1" slices
3. Chop the rest of your veggies and toss all into a large bowl.
Looks at these beautiful colors!

So pretty!

4. Drizzle olive oil and toss your veggies until all of them are lightly coated.

5. Add in all of your seasonings and continue to toss until seasonings are distributed evenly.

6. Put your seasoned veggies on a baking sheet (you may need to split the batch onto two sheets depending on the size of your sheets).

7. Bake for 25-30 minutes (or until crispy on the outside), re-toss on sheet half way through. Keep an eye on it to make sure it doesn't burn but rather that it caramelizes.

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