Roasted Vegetables with Fennel Vinaigrette

Recipe by
Total Time:
1.25 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 2 bulbs - fennel
  • 2 - large potatoes
  • 2 - carrots
  • 1/2 tsp - ground black pepper
  • Salt to taste
  • Olive oil to spray
  • For the vinaigrette:
  • Tender stalks and leaves of the fennel, chopped
  • Juice of 1 lemon
  • 1 tbsp extra virgin olive oil
  • Salt and black pepper to taste

How to Make Roasted Vegetables with Fennel Vinaigrette

  • Place the vegetables on a baking sheet sprayed with oil and toss with the salt and black pepper.
  • Spray some more oil over the top of the vegetables.
  • Bake it in a 350-degree oven for 45-60 minutes or until the vegetables are cooked through and becomes lightly golden-brown.
  • For the vinaigrette:
  • Place all the ingredients for the vinaigrette in a blender and blitz until everything's blended pretty fine.
  • Pour over the roasted vegetables, toss to mix, and serve immediately.
  • Recipe courtesy: Holy Cow Vegan