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Roasted Vegetables with Fennel Vinaigrette Recipe

Roasted Vegetables with Fennel Vinaigrette is a popular Continental Side-Dish
Author :
On :
Tuesday, 25 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 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:

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


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