To compete with all this yumminess, most holiday vegetables are turned into casseroles loaded with cream and cheese...Mmm...I love creamy, cheesy vegetables casseroles. LOVE them! But this year, I was determined to make a delicious vegetable side dish for Thanksgiving that was still yummy without all the casserole-ish-ness. For me, the next best thing is roasted vegetables. I made this Roasted Fennel and Broccoli and it was incredible! Roasting them in a mustard shallot dressing and topping with Parmesan cheese makes a super savory side dish. My biggest fan and my biggest critic is my husband. So when he has two servings, of a vegetable no less, I'll take that as high praise. 😋
Happy Holidays!
Roasted Fennel and Broccoli
Serves 61 1/2-2 lbs. broccoli florets
1 fennel bulb, core removed and sliced to 1/4" slices
Mustard Shallot Marinade
2 small shallots, finely minced
1 clove garlic, finely minced
2 T Dijon mustard
1/2 cup canola oil
salt and pepper
Preheat oven 400 degrees
In a large mixing bowl, add shallot, garlic and mustard and whisk together. Next add the canola oil in a steady stream while whisking to emulsify the marinade. Add salt and pepper to taste and set aside.
Prepare veggies. Cut off top of fennel bulb and reserve the leaves for garnish. Slice fennel bulb in quarters and remove hard core from bottom and slice into 1/4" slices. Place fennel slices in the dressing and stir until coated. Cut fennel will brown if left in the air.
Add broccoli florets and toss to coat. Spread veggies out in a single layer on a parchment lined cookie sheet and roast at 400 degrees for 30-40 minutes or until fennel is soft. Sprinkle generously with fresh Parmesan cheese and chopped fennel leaves. Enjoy!
Other easy side dishes to try:
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| Sauteed Collard Greens |
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| Parmesan Creamed Onions |
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| Roasted Potatoes with Bacon and Parmesan |
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