Ingredients

• 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