Roasted Fennel, Carrot, Beet

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This week’s CSA is the first time for fennels! I know it’s a hard vegetable to figure out what to eat with but I recently roasted it and it’s surprisingly very good. It softens it without losing the taste. I used beets and carrots but you can add potato or tomatoes and it’ll offer some interesting sweeter taste.

Roasted Fennel, Carrot, Beet

Ingredients

  • 1 fennel
  • 1 carrot
  • 3 small beets
  • parsley, as much as you like
  • salt and pepper, to taste
  • 1 tsp olive oil, optional

Directions

  1. Preheat oven to 450F.
  2. Clean and slice roots and vegetables in edible size. For the fennel, I sliced thinly to help it cook better.
  3. Mix all ingredients.
  4. Bake for 30 minutes.

It tastes great hot but it can be served cooler. You can eat with steak or chicken with a side of rice or salad.

Roasted Fennel, Carrot, Beet

With my leftovers, I added them to my make-ahead breakfast quinoa. The fennel gives the quinoa a hint of spice.