I said it before and I'll say it again, you couldn't pick a better time of the year to be vegan!

The Farmer's Market and local supermarkets are full of exotic, colorful vegetables, and all you need is a roasting pan and a drizzle of olive oil to make them come alive.

If you have never roasted veggies before, roasting completely transforms the vegetable by intensifying the flavor and caramelizing the outside. Soft, sweet, tender and browned! What more could you ask for?

I paired the roasted vegetables with some delicate greens and fresh thyme vinaigrette. It makes a perfect salad or you could serve these vegetables over a high protein grain.

If you want to amp up the protein, top with a smattering of roasted nuts or seeds.

I personally loved the crisp fennel topping because it reminded me of onion rings. Any direction you go, you can't lose with this simple, delicious,  plant-based, vegan recipe. Hope you enjoy these roasted vegetables as much as I did.

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Roasted Vegetables with Crispy Fennel & Thyme Vinaigrette

Roasted Caramelized Spring Vegetables with Crispy Fennel

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

You can make this recipe any time of year. All vegetables welcomed. Anything goes!

Author: Ordinary Vegan

Recipe type: Salad or Side

Serves: 4

Ingredients

Roasted Vegetables

• 12 stalks asparagus, cleaned and woody ends removed
• ½ lb fennel, chopped (2 fennel bulbs)
• 1½ lb fingerling potatoes, large ones cut in half
• 4 large spring onions
• 1 large bunch of Rainbow Carrots, scrubbed and peeled of blemishes
• 1 garlic clove, chopped
• 2 sprigs of fresh thyme
• 2 teaspoons olive oil (seperated)
• ½ teaspoon fresh ground pepper (seperated)
• ½ teaspoon salt (seperated)

Salad with Thyme Vinaigrette (optional way of serving)

• 4 cups of salad greens
• ¼ cup fresh lemon juice (2 lemons squeezed)
• 2 tablespoons champagne vinegar
• 2 teaspoons fresh chopped thyme
• 2 teaspoons of maple syrup
• 1-2 tablespoons extra-virgin olive oil (taste and test)
• Salt and fresh ground pepper to taste

Instructions

1. Place two racks in the oven. One on the bottom and one in the middle.
2. Pre-heat oven to 425 F
3. In a large bowl, toss the carrots, spring onions, a sprig of thyme and chopped fennel in 1 teaspoon of olive oil, ¼ teaspoon salt and ¼ teaspoon of fresh ground pepper. Use your hands to make sure everything is covered in the olive oil. One teaspoon goes a long way.
4. Spread the carrot mixture in a single layer on a large cookie sheet that is lined in tin foil or parchment paper. Place on middle rack of oven.
5. Toss potatoes and asparagus with 1 teaspoon of olive oil, ¼ teaspoon salt, ¼ teaspoon of pepper and chopped garlic. Spread the potatoes and garlic mixture in a single layer on a large cookie sheet lined in tin foil or parchment paper. Place on bottom rack of oven. Put asparagus aside.
6. Roast for 20 minutes and reverse sheets.
7. Roast another 10 minutes. Place asparagus on a piece of aluminum foil with a sprig of thyme and place on middle rack next to carrots.
8. Roast all the vegetables another 10-20 minutes until they are soft and caramelized. The fennel will be very crispy.

Vinaigrette

1. Whisk together the lemon juice, vinegar, half the olive oil, maple syrup, thyme salt and pepper. Taste and adjust seasoning. Add more olive oil if needed. I like to use olive oil sparingly.
2. Place 1 cup of greens on each salad plate. Add some chopped roasted carmelized vegetables. Top with crispy fennel. Drizzle with vinaigrette.

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