This colourful dish is the perfect way to enjoy your vegetables! It is a colourful complement to beef, chicken or fish and so simple to prepare.


roasted vegetable medley recipe
Recipe type: Appetizer
Serves: 4
  • Baby fennel
  • Baby parsnips
  • Baby tomatoes
  • Olive oil
  • Balsamic glaze
  • Salt and freshly ground black pepper
  1. Preheat oven to 180°C
  2. Put baby fennel and baby parsnips in a baking dish.
  3. Put the baby tomatoes in a separate baking dish as the roasting time will be shorter.
  4. Season well with salt and freshly ground black pepper. Drizzle generously with olive oil and balsamic glaze.
  5. Put the fennel and parsnips in the preheated oven and cook, stirring occasionally until they are tender and slightly brown. About 30 minutes.
  6. About halfway through the cooking time, put the tomatoes into the oven to roast for about 15 mins.
    Transfer to a platter and serve with your chosen main course.