Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. These days, I'm in a new phase of life, and this website is no longer updated.

Want to stay up to date? Check out my new website www.constellationacu.com.

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Herb Roasted Fennel, Parsnips, Carrots, and Brussels Sprouts (gluten free, vegan)

Roasted vegetables are my favorite. You can roast ANYTHING and it is amazing. For the Pre-Memorial Day backyard family get-together, we decided on a tasty blend of fennel bulbs, parsnips, carrots, Brussels sprouts, and sweet vidalia onions. Kissed with Herbes de Provence and fresh parsley, they are killer. Eat them hot or chill them, they are great either way! Makes lots, so you'll probably have leftovers!

yield: 8-10 servings

6 parsnips, peeled, halved and cut in 2-3 inch chunks
8 carrots, peeled, halved and cut in 2-3 inch chunks
2 fennel bulbs, cut in wedges
1 lb Brussels sprouts, sliced in half
1 large onion, cut in wedges
1 large handful fresh parsley, chopped
generous sprinkle Herbes de Provence
salt and fresh cracked pepper
olive oil

  1. Preheat oven to 425*. Drizzle olive oil in a heavy bottomed roasting pan or large baking dish.
  2. Prepare vegetables and place in dish, stirring to coat with olive oil, and adding parsley, Herbes de Provence, salt and pepper.
  3. Roast for about an hour, covering the pan with a cookie sheet. Stir occassionally, until vegetables are soft. Remove cookie sheet and roast for about 10 minutes more to brown.
  4. Remove and serve warm, or chill and serve once chilled!


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Reader Comments (2)

This was delicious. I served it at Thanksgiving dinner - a very easy side dish that made my vegan guests very happy. One comment about the directions. Step 3 mentions removing a baking sheet but the baking sheet wasn't mentioned previously. I'm guessing a baking sheet was used to cover the roasting pan. I actually forgot to cover it and it browned nicely without the extra 10 minutes.

I made a few minor changes based on what I had available. I only had 1 fennel bulb so I substituted celery for the missing one. I used pearl onions (both white & red) instead of onion wedges.

This was so yummy. I'll be roasting vegetables a lot in the future.

November 27, 2010 | Unregistered CommenterDevon

Thanks for the note on the baking sheet Devon! I did forget to write that in, and your intuition was correct. I'm so pleased that your guests enjoyed it!

December 3, 2010 | Registered CommenterKim
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo