Roasted Fennel - Super Quick and Easy

Don't have a lot of time? This is a really quick and easy meal to prepare. I'm finding it hard to eat raw all the time in Winter. For lunch I cut up some raw celery and carrots, but when dinner rolls around, I tend to lean towards cooked, but crunchy veggies. 

I had some fennel that I needed to use and this is what I came up with. It was really easy and surprisingly delicious. We were both totally satisfied and full.


Roasted FennelAnd Veggies
Ingredients:
 4 carrots

1 -2 fennel bulb

1 -2 cups eggplant chunks

2 med zucchini, chunks

2 yellow onions, chopped

2 cups broccoli florets

salt and pepper to taste

pinch of rosemary, crushed in fingers

Directions:

1. Preheat oven to 450 degrees.
2.  Prepare the fennel bulb as directed here.  I cut each half of the bulb into quarters.  In a large bowl, massage veggies with olive oil, salt, pepper and a hint of rosemary.
3. I cooked my rice in mushroom broth, instead of water. For each 1/2 cup of cooked rice, I added 3 tsp of Ohsawa nama shoyu. 
4. Roast veggies for 15 minutes. Stir. Roast another 10-15 minutes and serve over rice.

Tweet

Pin It