When I have to reign myself in from over-eating on vegetables, I know it’s a good recipe. I’ve made this medley for a few different functions and every time it’s a hit…even among those who do not run to the vegetable platter.
I typically double the recipe and use a large roasting pan so I have some leftovers to pair with eggs for breakfast or just to snack on throughout the day.
Really there’s no exact science to the recipe…just chop the vegetables and toss them with the spices. Use what roots you have and chop them how you like, the end result will be delicious no matter what! It’s important to keep dishes like this on hand so when you “don’t know what to eat” you have something healthy and fresh to go for. It can also be chopped ahead of time, then popped in the oven and pulled out for dinner…easy 🙂
A Word on Fennel Bulb
This recipe uses the delicious flavor of Fennel Bulb. I find, however, that most people gaze upon the crazy vegetable as if it just landed from outer space! I myself was not familiar with it until a few years ago when my experimental husband brought it home from the store. Now I add it to a variety of vegetable medleys. People may also be scared away due to the word “fennel” thinking it will have a strong black licorice taste. Fennel bulb is very mild with a slight licorice taste when raw, but a subtle flavor when cooked. It makes a nice addition without over powering, and you may not even know its there. To prepare, simply slice off the bottom core and chop as you would an onion, the entire vegetable can be eaten.
Fennel contains a variety of phytonutrients (beneficial compounds found in foods that support the body’s function and prevent diseases such as cancer) and is also high in vitamin C, fiber, potassium, and folate.
Metagenics Supplements
My dad loved and grew fennel in our garden at home for years.