Roasted vegetables are my favorite. You can roast ANYTHING and it is amazing. For the Pre-Memorial Day backyard family get-together, we decided on a tasty blend of fennel bulbs, parsnips, carrots, Brussels sprouts, and sweet vidalia onions. Kissed with Herbes de Provence and fresh parsley, they are killer. Eat them hot or chill them, they are great either way! Makes lots, so you'll probably have leftovers!
HERB ROASTED FENNEL, PARSNIPS, CARROTS AND BRUSSELS SPROUTS (vegan, gluten free)
yield: 8-10 servings
6 parsnips, peeled, halved and cut in 2-3 inch chunks
8 carrots, peeled, halved and cut in 2-3 inch chunks
2 fennel bulbs, cut in wedges
1 lb Brussels sprouts, sliced in half
1 large onion, cut in wedges
1 large handful fresh parsley, chopped
generous sprinkle Herbes de Provence
salt and fresh cracked pepper
- Preheat oven to 425*. Drizzle olive oil in a heavy bottomed roasting pan or large baking dish.
- Prepare vegetables and place in dish, stirring to coat with olive oil, and adding parsley, Herbes de Provence, salt and pepper.
- Roast for about an hour, covering the pan with a cookie sheet. Stir occassionally, until vegetables are soft. Remove cookie sheet and roast for about 10 minutes more to brown.
- Remove and serve warm, or chill and serve once chilled!