Roasted Fennel, Squash & Parsnip


1 tbs of avocados oil
1 medium sized fennel bulb sliced
1 Butternut squash cut into 1/2″ slices
5 medium sized parsnips quartered along the length

Simple recipes are often the best and this one is no exception. Roast potatoes can be nice but lack an abundance of antioxidants and carotenoids essential for healthy body and skin. By adding squash, fennel and parsnips to this traditional roast vegetable dish you create a side dish that can be served instead of plain roast potatoes with an enhance nutritional value.


  1. Pre-heat your oven to 180C.
  2. Wash and prepare your vegetables.
  3. In a large baking tray toss your vegetables with a your avocados oil.
  4. Bake for 45 minute in your oven until golden brown.
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