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Citrus Roasted Parsnips, Fennel & Carrots

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The transformation that takes place from raw to roasted vegetables in just a few simple steps is amazing. The colour, flavour, and smell of the vegetables are wonderful. My diet is chalked full of all kinds of roasted vegetables, but roasted fruit is new to me – it is just as wonderful! Eating the rinds of the oranges in this recipe seemed a little odd at first, but they get nice and soft and sweet. The orange rinds are actually my favourite part of this dish!

Raw fennel is not my thing, but when it is roasted it is so much more subtle and delicious. I can’t believe it is the same vegetable. Fennel has many health benefits as well which I mentioned in a previous post here.

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Buying organic oranges is a good idea for this recipe (and other recipes that use citrus zest) as the peel can harvest a lot of chemical residues and wax in conventional varieties. As an added bonus the peel is full of phytonutrients and vitamins, plus there is less waste!

I first made this recipe with my lovely fellow RD friend, Carolyn Berry of Wealth of Health, at Christmas time. It has become a staple recipe in my home now. It is easy to remember, so after you make it once or twice you don’t even need the recipe anymore.

Enjoy! :)

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Citrus Roasted Parsnips, Fennel & Carrots

Adapted from The Kitchn
Serves 3-4

1 pound carrots
1/2 pound parsnips
1 lrg or 2 small fennel bulb
2 organic navel oranges
3 tablespoons flaxseed cooking oil or light olive oil (or other high smoke point oil)
1.5 tablespoon maple syrup
Coarse salt
Freshly ground pepper
A pinch or two of cinnamon

Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.

Scrub the carrots and peel the parsnips. Then, halve them lengthwise and width-wise. If the parsnips are large, quarter them lengthwise to be about the same size as the carrots.

Cut the green stalks off the fennel and then cut the bulb into 6-8 wedges. The stalks can be reserved for making stock ;) and the green leafy parts can be thrown into salads or eggs to add a sweet hint of licorice.

Slice the oranges into thin whole rounds, keeping the peel on and discarding the ends.

Toss the carrots, parsnips, fennel, and oranges with the oil and maple syrup. Season with salt, pepper and a pinch or two of cinnamon (I added a pinch of cayenne last time too-but try it without first). Spread out evenly on the prepared baking sheet. Make sure they are in a single layer or the veggies will steam rather than roast.

Roast, turning occasionally, until tender and browned, about 30-45 minutes.

Remove from oven, season with additional salt and pepper if desired and serve.

Share your thoughts + comments with Melissa (upbeet, RD)!



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