Recipe

Roasted baby parsnips, fennel and potatoes

An exquisite side dish that goes perfectly with grilled haloumi and crusty bread.

  • Serves 4
  • 35 mins cooking
roasted baby parsnips, fennel and potatoes

Ingredients

Roasted baby parsnips, fennel and potatoes
  • 2 baby fennel bulbs (260g)
  • 6 parsnips (720g), halved lengthways
  • 6 baby new potatoes (240g), halved
  • 6 clove garlic, unpeeled
  • 2 star anise
  • 2 tablespoon olive oil
  • 2 teaspoon cumin seeds
  • 1/4 cup (40g) seeded kalamata olives, chopped coarsely
  • 2 tablespoon finely chopped fresh flat-leaf parsley
Dressing
  • 1/4 cup (60ml) olive oil
  • 1 1/2 tablespoon lemon juice
  • 2 teaspoon dijon mustard

Method

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.

Notes

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

More From Women's Weekly Food