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Roasted Vegetables and Shaved Fennel Salad

  • Author: Alice Waters
  • Cook Time: 40
  • Total Time: 40 minutes
  • Yield: 4 1x


  • Carrots, peeled and halved lengthwise
  • Kohlrabi, peeled and diced into 1/2 inch pieces
  • Turnips, diced into 1/2 inch pieces
  • Salt
  • EVOO
  • Cumin or Fennel Seed
  • Fennel and chopped fennel tops
  • Lemon juice & Zest of 1/4 lemon
  • 1 tsp white wine vinegar
  • S&P
  • 3 Tbs EVOO


  1. Preheat oven to 400 degrees F. Toss the vegetables with the salt and olive oil in a large bowl, using your hands or a spoon to coat them evenly. Lay the veggies in a single layer on a baking sheet and put them into the oven. The cook should take 30 to 40 minutes – stir occasionally and you will keep an eye on their progress to nice brownness and tenderness.
  2. Fennel Salad: trim off the tops and root ends of the fennel, save a few feathery leaves for garnish. To make the dressing, stir the lemon juice, zest, vinegar, salt and pepper, then whisk in the oil.
  3. Thinly slice the fennel crosswise, using a mandoline if you have one, then toss with the dressing and garnish with chopped fennel tops.


  • Not included in Large Culinary Inspiration Boxes: Salt, Pepper, Olive Oil, Cumin or Fennel Seed, White Wine Vinegar, Celery Root.