Roasted Fennel and Vegetable Medley

This vibrant roasted vegetable medley features fennel, mushrooms, brussels sprouts, summer squash, potatoes, carrots, and spring onion, creating a delightful harmony of flavors and textures. The dish is seasoned with herbs and spices, enhancing the natural sweetness of the vegetables while keeping it completely vegan. Perfect as a main course or a hearty side dish, it's both nutritious and satisfying.

Ingredients:

• 1 bulb fennel, sliced
• 1 cup mushrooms, sliced
• 1 cup brussels sprouts, halved
• 1 medium summer squash, diced
• 2 medium potatoes, cubed
• 2 medium carrots, sliced
• 3 spring onions, chopped
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the sliced fennel, mushrooms, brussels sprouts, summer squash, potatoes, carrots, and chopped spring onions.
3. Drizzle the olive oil over the vegetables and sprinkle with dried thyme, garlic powder, salt, and pepper. Toss well to ensure all vegetables are coated evenly.
4. Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for about 30-35 minutes, or until the vegetables are tender and lightly caramelized, stirring halfway through for even cooking.
6. Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.