Simple Roasted Fennel, Radishes & Parsnips
Prep: 15 minutes
Roast: 40 minutes • Serves: 8
1 large fennel bulb, cut into 2-inch pieces, 3 tablespoons fronds reserved
1 medium red onion, cut into 2-inch pieces
2 cups quartered radishes
3 tablespoons olive oil
1 teaspoon coarse sea salt
1/4 teaspoon fresh cracked black pepper
3 garlic cloves, minced
2 tablespoons fresh lemon juice
1. Preheat oven to 425°; line rimmed baking pan with nonstick aluminum foil. In large bowl, toss parsnips, fennel, onion, radishes, oil, salt and pepper; spread in single layer on prepared pan. Roast 25 minutes or until vegetables are tender-crisp.
2. Stir garlic and lemon juice into vegetable mixture; roast 15 minutes or until vegetables are golden brown and tender. Makes about 6 cups.
3. Serve vegetables sprinkled with fennel fronds.
Approximate nutritional values per serving (3/4 cup):
89 Calories, 5g Fat (1g Saturated), 0mg Cholesterol, 323mg Sodium,
11g Carbohydrates, 3g Fiber, 4g Sugars, 0g Added Sugars, 1g Protein
Dietitian’s Dish Tip(s):
Roasting makes veggies irresistible! For even more nutrition and crunch, throw in some Brussels sprouts or broccoli florets before roasting.
