Garden to Table Recipe

Simple Roasted Vegetables


3-5 Fennel bulbs, trimmed and sliced into 1 inch slices.
1 large Celeriac, peeled and sliced into 1/4 inch slices
2-3 turnips, peeled and sliced
Broccoli broken into flowerettes
Olive oil
Salt and pepper


Never underestimate the ability of a little bit of olive oil, salt and pepper and 45 minutes or so in a hot over to transform lesser known (or loved) vegetables into something you will need to beat the kids off with a rolling pin if there are to be any left for dinner!

Some of my favorites are fennel, celeriac and turnips as well as old stand bys like broccoli and cauliflower.
Preheat over to 425. Cut your vegetables into distinctive bite size pieces, put in a bowl and drizzle with olive oil, Salt and pepper. Toss to coat. Arrange on a sheet tray. Bake for 30-45 minutes, depending on the vegetable, until crispy around the edges and soft in the middle. Fennel in particular takes a good long while to turn all soft and caramelized but believe me…it’s worth the wait.

To finish it off, sprinkle with parmesan cheese and bake for an additional 10 minutes. Serve with meat, fish, tofu, or anything else you can think of.