why make this recipe
This salad is simple, fresh, and full of warm herb flavor. You get sweet roasted parsnips and anise-like fennel in one easy side. It works with many meals and is quick to make. If you like roasted vegetable sides, try this garlic herb roasted potato skins recipe for another simple dish: garlic herb roasted potato skins recipe.
introduction
This Herb Roasted Fennel and Parsnip Salad is easy to roast and toss. You roast sliced fennel and parsnips with olive oil and thyme. After they cool a little, you add lemon juice and parsley. The salad tastes bright and warm. It pairs well with many main dishes, including quick salads like the 10-minute Mediterranean chickpea salad.
how to make Herb Roasted Fennel and Parsnip Salad
Ingredients :
- 2 fennel bulbs, sliced
- 2 parsnips, peeled and sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
Directions :
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the sliced fennel and parsnips with olive oil, thyme, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes or until tender and golden.
- Remove from oven and let cool slightly.
- Toss the roasted vegetables with lemon juice and fresh parsley before serving.
- Serve warm as a side dish.
how to serve Herb Roasted Fennel and Parsnip Salad
Serve this salad warm or at room temperature. It goes well with grilled chicken, fish, or roasted pork. You can also add it to a bowl with grains or mix it with other salads for a full plate. For a different flavor mix on the side, read a short guide to other bold tastes like al pastor for ideas: al pastor flavor ideas.
how to store Herb Roasted Fennel and Parsnip Salad
Cool the salad to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently in the oven or microwave, or eat cold as a salad.
tips to make Herb Roasted Fennel and Parsnip Salad
- Slice vegetables about the same thickness so they cook evenly.
- Do not crowd the pan; give pieces room to brown.
- Taste for salt after roasting and add more lemon if you like bright flavor.
- Use fresh parsley at the end for a fresh note.
variation (if any)
- Add a sprinkle of toasted nuts, like almonds or walnuts, for crunch.
- Stir in a little grated Parmesan or crumbled feta for a salty touch.
- Try fresh rosemary instead of thyme for a stronger herb note.
FAQs
Q: Can I use fennel fronds?
A: Yes. Chop the fronds and add them at the end for extra fennel flavor.
Q: Can I roast the vegetables longer?
A: Yes. Roast until golden and tender. Watch them so they do not burn.
Q: Is this dish vegan?
A: Yes. The basic recipe uses no animal products. Add cheese only if you want.
Q: Can I make this ahead?
A: You can roast ahead and toss with lemon and parsley just before serving.
Q: Can I use other root vegetables?
A: Yes. Carrots or sweet potatoes work well with the same seasonings.
Conclusion
This Herb Roasted Fennel and Parsnip Salad is a simple, tasty side that brightens many meals. For another roasted fennel idea that pairs well with pasta and feta, see this roasted fennel pasta salad recipe: Roasted Fennel Feta Pasta Salad – Parsnips and Pastries.
Print
Herb Roasted Fennel and Parsnip Salad
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple, fresh salad featuring sweet roasted parsnips and anise-like fennel, tossed with herbs and lemon juice.
Ingredients
- 2 fennel bulbs, sliced
- 2 parsnips, peeled and sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the sliced fennel and parsnips with olive oil, thyme, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes or until tender and golden.
- Remove from oven and let cool slightly.
- Toss the roasted vegetables with lemon juice and fresh parsley before serving.
Notes
Serve warm or at room temperature. Pairs well with grilled chicken, fish, or roasted pork.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: salad, roasted vegetables, fennel, parsnips, quick side dish