Roasted Fennel & Root Vegetables with Citrus, Thyme & Aleppo Pepper
Sweet, caramelized carrots, parsnips, and golden beets roasted with tender fennel, kissed with orange zest, fresh herbs, and a whisper of spice. A warm, rustic, and aromatic side dish for winter feasts.
Servings 6 Serves 6 as a side
Calories 160kcal
Ingredients
- Vegetables
- 1 large fennel bulb trimmed and sliced into wedges (reserve fronds)
- 2 medium carrots peeled and sliced
- 2 parsnips peeled and sliced
- 1 golden beet peeled and cubed (or red beet if you don’t mind color bleed)
- 1 small sweet potato or celeriac peeled and cubed
- 2 tbsp olive oil
- 1½ tsp sea salt
- ½ tsp black pepper
- 1 tsp fresh thyme or ½ tsp dried
- ½ tsp Aleppo pepper or chili flakes optional, for warmth
- Zest of ½ an orange or lemon
- To Finish
- Extra virgin olive oil to drizzle
- Fennel fronds or chopped parsley to garnish
- Optional: splash of balsamic vinegar pomegranate molasses, or grated parmesan
Instructions
- Step 1: Prep the Vegetables
- Preheat oven to 400°F (conventional) or 375°F (convection).
- Cut all vegetables into even, bite-sized pieces or wedges so they roast uniformly.
- Toss in a large bowl with olive oil, salt, pepper, thyme, Aleppo pepper, and orange zest.
- Step 2: Roast
- Spread vegetables on a large parchment-lined sheet pan, spaced well (use 2 pans if needed).
- Roast for 40–45 minutes, tossing halfway, until golden and tender.
- Step 3: Finish & Serve
- Transfer to a serving platter.
- Drizzle with a bit of finishing olive oil or balsamic/pomegranate molasses.
- Garnish with fennel fronds, fresh parsley, or a sprinkle of parmesan for richness.
Notes
Nutrition (per serving, approx. 1/6 recipe)
- Calories: ~160
- Fat: 7 g
- Carbs: 21 g
- Fiber: 5 g
- Net Carbs: ~16 g
- Protein: 2 g
✨ Serving Suggestions
-
Pairs beautifully with:
- Roast turkey, duck, or chicken
- Lentil loaf or savory grain dishes
- Creamy tahini or yogurt sauce
🛡️ Consumer Safety Note
⚠️ Use gloves or parchment when handling red beets if used. Make sure vegetables are roasted until soft but not mushy — test with fork. Leftovers store well for up to 3 days and can be repurposed in grain bowls or soups.
