Roasted Parsnips, Fennel & Baby Potatoes

clock 10 minutes + 30 minutes bowl Serves 4

Ingredients

  • 2 baby fennel bulbs
  • 6 parsnips, halved length ways
  • 6 baby new potatoes, halved
  • 6 cloves garlic, unpeeled
  • 2 star anise
  • 2 Tbsp olive oil
  • 2 tsp cumin seeds
  • Salt to taste
  • Pepper, to taste
  • 1/4 cup seeded Kalamata olives, chopped coarsely
  • 2 Tbsp finely chopped fresh Italian parsley
  • Dressing:
  • 1/4 cup olive oil
  • 1 1/2 Tbsp lemon juice
  • 2 tsp dijon mustard
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Method

  • 1. Preheat oven to 200°C (180°C fan-forced).

  • 2. Trim fennel, reserving 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 seeds and season with salt and pepper. Roast vegetables for 30 minutes or until potatoes are tender.

  • 4. Meanwhile, make dressing. Place ingredients into a screw-top jar; shake well. Season to taste.

  • 5. Place roasted vegetables onto a serving dish, sprinkle with olives, fennel fronds and parsley. Drizzle with dressing to serve.

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