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5 from 4 votes

Roasted Vegetables with Fennel Vinaigrette

Toss fennel bulbs, potatoes and carrots in a fresh, tangy fennel vinaigrette for a delicious side dish to serve with practically any main dish.
Course: Side, Vegetable side
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Roasted Vegetables with Fennel Vinaigrette
Servings: 4
Calories: 186kcal


  • 2 bulbs fennel (Cut off the leaves and stems and peel the tough outer layers of the bulbs. Chop the bulbs roughly into a 1-inch dice.)
  • 2 large potatoes (cut into a 1-inch dice)
  • 2 carrots (cut into a 1-inch dice)
  • ½ tsp ground black pepper
  • Salt to taste
  • Extra virgin 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


  • 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 in a 350-degree oven for 45-60 minutes or until the vegetables are cooked through and lightly golden-brown.
  • 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.


Calories: 186kcal | Carbohydrates: 35g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 32mg | Potassium: 880mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5101IU | Vitamin C: 38mg | Calcium: 34mg | Iron: 2mg