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.
Sweet & Savory Roasted Root Vegetables
- 4 large carrots cut into 1" slices
- 2 large parsnips cut into 1/2" rounds
- 1 rutabaga peeled and cut into 1/2" cubes
- 2 medium turnips peeled and cut into 1/2" cubes
- 1 fennel bulb chopped (use bulb and stems)
- 1 red onion sliced
- 4 medium red potatoes cut into bite sized wedges, unpeeled
- 3 tbsp. olive oil extra virgin
- 1 tsp. Himalayan or sea salt
- 1/2 tbsp. rosemary dried, crushed
- 1/2 tbsp. thyme dried
- 1/2 tbsp. oregano dried
- 3 cloves fresh garlic minced
- 1/3 cup dry white wine or white wine vinegar optional
- Preheat oven to 350 degrees. Note: you can roast at 350 for 1.25-1.5 hours or 400 degrees for 50 minutes-1 hour. If doubling recipe, cook time may need extended
- Cut the carrots, parsnips, rutabaga, turnips, fennel (remove core), and onion according to directions.
- Place the vegetables into a roasting pan. Toss with the olive oil and spices and put in oven to roast (reserve the garlic and wine).
- Stir while roasting every 20 minutes. With about 20 minutes left in the cooking time, stir in the garlic and wine. Continue to roast for a total of 1.25-1.5 hours at 350 degrees or 50 minutes-1 hour at 400 degrees. Vegetables should be tender when pierced with a fork