I’ve always loved roasted vegetables, however I had never imagined roasting parsnips or even oranges for that matter. Since trying this recipe for the first time, it has become an absolute staple!
The citrus adds a sweet, caramelized flavor, and you can even eat the rind, which is packed with vitamins! Consider buying organic oranges if you’re planning to eat the rind, in order to avoid pesticides.
Fennel is not a vegetable that has been a part of my repertoire, however, the flavour becomes much more subtle when it is roasted. Check out UpBeet Dietitian to learn about the health benefits of fennel as well as a delicious fennel salad recipe.
Latest posts by Carolyn Berry (see all)
- Coconut Kabocha Squash Curry - October 15, 2017
- Parmesan Crusted Chicken Strips with Honey Mustard Dipping Sauce - August 7, 2017
- The Fennel Countdown to Your Summer BBQ - June 18, 2017