main meals quick + easy side dish spring vegan

Fennel Roasted Spring Vegetables w/ Quinoa

May 6, 2011

Fennel Roasted Spring Vegetables w/ Quinoa

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

Fennel Roasted Spring Vegetables w/ Quinoa

Preparation time: 40mins // Serves 2-4

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  • 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.

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  • chow vegan May 6, 2011 at 2:23 pm

    So pretty! I love roasted veggies! This post reminds me I haven’t had fennel in a while. It looks delicious! :-)

  • Rosa May 7, 2011 at 1:17 am

    I have just discovered your blog today and I must say that I am impressed by the quality of your pictures and recipes!

    That dish looks so delicious, colorful and beautiful!



  • Charissa May 7, 2011 at 2:56 am

    Just looking at this makes me feel like I need more veggies…more gourmet…and more time to make gorgeous food like this! Beautiful!

  • Jen (The Domestic Diva) May 7, 2011 at 5:24 am

    Simple is often the best… great ingredients make great food…. I love this idea and can’t wait to try the recipe. Thanks for sharing!


    Domestic Divas

  • Cathy May 7, 2011 at 2:50 pm

    This looks beautiful, and delicious. Love the addition of the nuts!

  • David @ SaladPride May 8, 2011 at 7:54 am

    mmmm yummy.

  • Jennifer (Delicieux) May 9, 2011 at 12:02 pm

    This looks fantastic Trudy! I ADORE roast vegetables, it really brings out their flavours. I love roasted fennel too, it’s just so delicious. It reminds me I haven’t had roasted fennel in a while.

  • Kulsum at JourneyKitchen May 11, 2011 at 5:55 am

    Trudy this looks fabulous. And yes they make me happy and hungry too :-)

  • Xiaolu May 18, 2011 at 3:24 am

    I’ve yet to convince myself to like quinoa yet, but I’d love to try this with another grain as it looks fantastic!

  • Trudy ~ Veggie num num May 19, 2011 at 1:54 pm

    Yay! Cheers everyone for the sweet comments!!

  • Becca August 5, 2011 at 7:58 am

    thanks for this beautiful and helpful recipe!

    I got some fennel from the farmer’s market, and I don’t know what to make with it. this is a really great idea, maybe with some mushrooms, peppers, onions and garlic?
    thanks so much!