Ingredients:

• 2 bulbs – fennel
• 2 – large Potatoes
• 2 – Carrots
• 1/2 tsp – ground black pepper
• Salt to taste
• Olive oil to spray
• For the vinaigrette:
• Tender stalks and leaves of the fennel, chopped
• Juice of 1 Lemon
• 1 tbsp extra virgin Olive oil
• Salt and black pepper to taste

Method:

1. Place the vegetables on a baking sheet sprayed with oil and toss with the salt and black pepper.
2. Spray some more oil over the top of the vegetables.
3. Bake it in a 350-degree oven for 45-60 minutes or until the vegetables are cooked through and becomes lightly golden-brown.
4. For the vinaigrette:
5. Place all the ingredients for the vinaigrette in a blender and blitz until everything’s blended pretty fine.
6. Pour over the roasted vegetables, toss to mix, and serve immediately.
7. Recipe courtesy: Holy Cow Vegan

Recipe courtesy of Vaishaly