Roasted baby parsnips, fennel and potatoes
Roasted baby parsnips, fennel, and potatoes—exquisite side for grilled haloumi and crusty bread. Perfectly healthy, quick, and easy.
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Ingredients
- 2 baby fennel bulbs (260g)
- 6 parsnips (720g), halved lengthways
- 6 baby new potatoes (240g), halved
- 6 cloves garlic, unpeeled
- 2 star anise
- 2 tablespoons olive oil
- 2 teaspoons cumin seeds
- 1/4 cup (40g) seeded kalamata olives, chopped coarsely
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1/4 cup (60ml) olive oil
- 1 1/2 tablespoon lemon juice
- 2 teaspoons dijon mustard
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