Description
A simple, fresh salad featuring sweet roasted parsnips and anise-like fennel, tossed with herbs and lemon juice.
Ingredients
Scale
- 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