Nancy's Health Talk Blog


Roasted Baby Carrots, Fennel, Parsnip and Green Beans

Monday, October 01, 2018


Our Canadian Thanksgiving is coming soon! I will be in Ottawa with family. I’ll bring a huge salad and this beautiful dish. Green beans and parsnips have a tremendous amount of fiber that will keep you full. And fennel will help with digestion and bloating. The whole effect of the dish is a wonderful combination of savory and sweet. It will stave off cravings for too much dessert after a meal.



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Roasted Baby Carrots, Fennel, Parsnip and Green Beans

2 bulbs fennel sliced into ½ inch slices
6 parsnips quartered
1lb green beans trimmed
Several baby carrots
2 shallots, quartered
1/2 tsp celtic salt
2 tablespoon olive oil

Preheat the oven to 375 degrees. Coat a baking sheet with a bit of olive oil.
Place the baby carrots,fennel,parsnips shallot and green beans
together on the baking sheet with some  olive oil. Season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly.
Place into the oven and roast for 30-40 minutes, tossing every 10 minutes or so to prevent burning.
Remove from the oven and serve immediately. 
Enjoy.




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