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Fennel-roasted beetroot and cabbage
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Simplify your gluten-free side with a veggie-packed, antioxidant-rich dish that's a breeze to make and clean up!
Ingredients:
  • 6 medium beetroot, trimmed
  • 1 mini red cabbage, cut into 8 wedges
  • 3 garlic cloves, unpeeled
  • 3 fresh bay leaves
  • 5 sprigs fresh thyme
  • 2 tsp fennel seeds, crushed
  • 36.40 gm extra virgin olive oil
Instructions:
  • Preheat your oven to 180C (160C for fan-forced ovens).
  • Clean and scrub the beetroot, then dry them gently with a paper towel. Individually wrap each beetroot in foil and arrange them in a roasting pan.
  • Roast the beetroot for 50 minutes, or until just tender. Let it stand for 10 minutes, or until cool enough to handle. Remove and discard the foil. Using rubber gloves to prevent staining, cut the beetroot in half, peel it, and return it to the pan. Add the cabbage, garlic, bay leaves, and thyme. Sprinkle with fennel, drizzle with oil, and season.
  • Turn up the heat to 200C/180C fan-forced and roast until the cabbage is tender and slightly charred, about 15 minutes. Serve.

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