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Celebrating the handmade and homegrown

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hellyeahrecipes: Roasted Fennel & Vegetable Medley with Quinoa 175g (6 oz) baby carrots, scrubbed 175g (6oz) asparagus, woody ends removed 150g (5 oz) pattypan squash, quartered ½ large fennel bulb, sliced ¼ cup good quality full flavoured olive oil 1 tsp coarse rock salt ½ tsp chilli flakes (optional) 2-3 star anise 1 tbs almonds 1 tbs hazlenuts 1 cup quiona 3 cup vegetable brothPre-heat the oven to 200°C/392°F Toss the vegetables in the olive oil, salt and chilli flakes, making sure all the veg are well coated in oil. Arrange the prepared vegetables in a large baking tray and toss in the whole star anise. Roast the vegetables in the pre-heated oven for 30 minutes until golden coloured and still slightly firm. Meanwhile bring the quiona and vegetable broth to boil in a small saucepan, turn down the heat and allow to simmer for 15 minutes until cooked, strain of any excess liquid and keep warm until serving. Dry roast the nuts in a frying pan over a medium heat and then allow to cool before grinding coarsely. Once the vegetables are roasted (removing the star anise) toss with the prepared nuts and serve over a bed of quiona with a few fresh fennel sprigs for garnish. Alternatively serve this roasted vegetable recipe with couscous or crusty bread.

hellyeahrecipes:

Roasted Fennel & Vegetable Medley with Quinoa

  • 175g (6 oz) baby carrots, scrubbed
  • 175g (6oz) asparagus, woody ends removed
  • 150g (5 oz) pattypan squash, quartered
  • ½ large fennel bulb, sliced
  • ¼ cup good quality full flavoured olive oil
  • 1 tsp coarse rock salt
  • ½ tsp chilli flakes (optional)
  • 2-3 star anise
  • 1 tbs almonds
  • 1 tbs hazlenuts
  • 1 cup quiona
  • 3 cup vegetable broth
  1. Pre-heat the oven to 200°C/392°F
  2. Toss the vegetables in the olive oil, salt and chilli flakes, making sure all the veg are well coated in oil.
  3. Arrange the prepared vegetables in a large baking tray and toss in the whole star anise.
  4. Roast the vegetables in the pre-heated oven for 30 minutes until golden coloured and still slightly firm.
  5. Meanwhile bring the quiona and vegetable broth to boil in a small saucepan, turn down the heat and allow to simmer for 15 minutes until cooked, strain of any excess liquid and keep warm until serving.
  6. Dry roast the nuts in a frying pan over a medium heat and then allow to cool before grinding coarsely.
  7. Once the vegetables are roasted (removing the star anise) toss with the prepared nuts and serve over a bed of quiona with a few fresh fennel sprigs for garnish. Alternatively serve this roasted vegetable recipe with couscous or crusty bread.

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