Simple recipes are often the best and this one is no exception. Roast potatoes can be nice but lack an abundance of antioxidants and carotenoids essential for healthy body and skin. By adding roasted fennel, squash and parsnip to this traditional roast vegetable dish you create a side dish that can be served instead of plain roast potatoes with an enhance nutritional value.
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Roasted Fennel, Squash & Parsnip
What makes this roast vegetable medley particularly special is the balance of flavors and textures. The natural sweetness of roasted parsnips and butternut squash pairs beautifully with the slightly licorice-like flavor of fennel, while the carrots add a tender, colorful element to the tray. Tossing the vegetables with a little avocado oil before roasting helps them caramelize perfectly, giving a subtle, nutty richness without the need for heavy fats or butter. To finish, flaked almonds add a delicate crunch, extra protein, and heart-healthy fats, making the dish even more satisfying. This is a side that feels indulgent but is entirely wholesome, proving that nutritious cooking can also be incredibly delicious.
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Ingredients
1 tbs of avocados oil
1 medium sized fennel bulb sliced
1 Butternut squash cut into 1/2″ slices
5 medium sized parsnips quartered along the length
1.5 large carrots
100g flaked almond
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Method
- Pre-heat your oven to 180C.
- Wash and prepare your vegetables.
- In a large baking tray toss your vegetables with a your avocados oil.
- Bake for 45 minute in your oven until golden brown.
