Quick & Easy

Roasted baby parsnips, fennel and potatoes

An exquisite side dish that goes perfectly with grilled haloumi and crusty bread.
roasted baby parsnips, fennel and potatoes




1.Preheat oven to 200°C/400°F.
2.Trim fennel, reserve fronds. Cut fennel into eight wedges.
3.Place fennel, parsnip, potato, garlic and star anise in a large baking dish. Drizzle with oil, sprinkle with cumin; season. Roast vegetables 30 minutes or until potatoes are tender.
4.Meanwhile, make dressing. Place ingredients in a screw-top jar; shake well. Season to taste.
5.Sprinkle vegetables with olives and reserved fennel fronds; drizzle with dressing.

Pumpkin, kumara, zucchini and eggplant would all be suitable to use in place of some of the vegetables in this recipe.


Related stories