Roasted Fennel, Parsnips and Celeriac (vegan, gluten-free)

Roasted vegetables are like little vegetable candies. Anything roasted is amazing, in my book. Those natural sugars concentrate, the flavor broadens, and I drool. One of favorite vegetables to roast is fennel. Oh me oh my, so delicious.

But roasted fennel becomes even MORE delicious when combined with other vegetables. Like parsnips. And celeriac (a.k.a. celery root). This combination is oh-so-lovely together. If you are on a rotation diet for food allergies, this recipe works for you too; fennel, parsnips, celeriac, and parsley are all members of the carrot family. So, you can enjoy and still keep your rotation (just omit the garlic if necessary)!

I use this a million ways. Serve over cooked grains or spaghetti squash. Dish up next to baked chicken or grilled salmon. Melt sheep feta on top. Dip in hummus or aioli. Wrap in a flatbread or eat on a rice cake. Serve warm or chilled atop a bed of greens. Puree with stock and make into a tasty soup. Or, just eat as is!

I like to cover the pan with tin foil to let the vegetables steam first, then remove the foil and let them brown up and caramelize. I find they do not get as dry this way. However, feel free to let them roast uncovered the whole time; they will get more caramelly. Just watch them carefully so they don't burn or get dry. This recipe makes as much or as little as you'd like. Great for having guests over for dinner!


1-2 fennel bulbs (and stalks, if desired), sliced
2-3 medium parsnips, peeled and sliced into diagonal rounds
1-2 medium celeriac (a.k.a. celery root), peeled and cubed
1 medium bulb of peeled whole garlic cloves
1/2 T fennel seeds
1/2 c fresh parsley, chopped
sprinkle celery salt or sea salt
fresh ground black pepper
olive oil or other oil


  1. Preheat oven to 400*.
  2. Wash and prepare vegetables as directed above. I like to leave the vegetables in large, chunky pieces, so I slice and dice 'em thick.
  3. Place in large roasting pan or casserole dish, and drizzle with olive oil, salt, chopped parsley, and fennel seeds. Stir to evenly coat.
  4. Pour a small amount of water in the pan, and cover with tin foil. Bake for 45 to 60 minutes, removing every 20 minutes to stir, until vegetables are soft and al dente.
  5. Remove tin foil, and place back in oven for 10-15 minutes, until vegetables have darkened slightly and carmelized.
  6. Remove from oven and serve!

Yield: serves a lot or a little, you decide!