Straight up, I love the colours of these simple roasted spring vegetables; the vibrant yellows, orange and green, just make me happy and hungry Like so many people we love a good meal of roast veggies, and eating them often, it’s always nice to have a few different combinations to choose from.
The flavour of roasted fennel is so wonderful, I really wanted it to be the star of the dish. Tossed with a few fresh vegetables and a good quality olive oil is all it needs to create a vibrant and delicious roasted spring vegetables medley. I tossed through some ground roasted nuts for added texture and yumminess before serving it over a bed of quinoa, which I have included in the recipe instructions below, for a complete meal.
Alternatively serve these simple roasted spring vegetables with couscous or crusty bread for mopping up the lovely oily juices, num!! A tasty and effortless way to enjoy the goodness of vegetables, this healthy recipe is elegant enough for a side dish when entertaining or perfectly filling for a tasty mid week meal or weekend lunch.
Fennel Roasted Spring Vegetables w/ Quinoa
Preparation time: 40mins // Serves 2-4
- 175g (6 oz) baby carrots (I used a combination of baby and whole carrots (cut into batons) because that’s what we had in the fridge:), scrubbed
- 175g (6oz) asparagus, woody ends removed
- 150g (5 oz) pattypan squash, quartered
- ½ large fennel bulb, sliced
- ¼ cup good quality full flavoured olive oil
- 1 tsp coarse rock salt
- ½ tsp chilli flakes (optional)
- 2-3 star anise
- 1 tbs almonds
- 1 tbs hazlenuts
- 1 cup quinoa
- 3 cup vegetable broth
Pre-heat the oven to 200°C/392°F
Toss the vegetables in the olive oil, salt and chilli flakes, making sure all the veg are well coated in oil.
Arrange the prepared vegetables in a large baking tray and toss in the whole star anise.
Roast the vegetables in the pre-heated oven for 30 minutes until golden coloured and still slightly firm.
Meanwhile bring the quinoa and vegetable broth to boil in a small saucepan, turn down the heat and allow to simmer for 15 minutes until cooked, strain of any excess liquid and keep warm until serving.
Dry roast the nuts in a frying pan over a medium heat and then allow to cool before grinding coarsely.
Once the vegetables are roasted (removing the star anise) toss with the prepared nuts and serve over a bed of quinoa with a few fresh fennel sprigs for garnish. Alternatively serve this roasted vegetable recipe with couscous or crusty bread.