Roasted Parsnips and Fennel Bulbs with Olives and Garlic

Roasted Parsnips and Fennel Bulbs with Olives and Garlic

Serves 6

Ingredients

  • 3 large fennel bulbs
  • ¼ cup Extra Virgin Olive Oil
  • 3 medium Parnips
  • 1 tbsp. honey
  • 3 large cloves garlic, chopped
  • 2 large shallots, sliced
  • 1 tsp dill weed
  • 1 tsp Celtic Sea Salt
  • ½ cup Kalamata Olives, pitted

Method

  1. Pre-heat oven to 400 °F (200 °C)
  2. Trim the fennel and chop each head into 8 wedges and place into a large bowl.
  3. Peel the Parsnips if they are tough skinned and slice very thinly, add to bowl.
  4. Add chopped garlic and sliced shallots along with the oil, honey, salt and dill. Mix very well to coat.
  5. Place into a 9 by 13 inch baking pan and bake at for about 15 minutes, shake the pan every 5 minutes or so.
  6. Test for doneness and bake until the Parsnips are just tender, scoop into a serving bowl and garnish with olives, serve.

Credits:

Recipe adapted from Julie Daniluk.

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