Crispy Veggies with Fennel Pollen Dipping Sauce

De.Ma.Cuisine's picture

Apr. 05, 2013

Veggies are roasted then dipped in a creamy sauce.


Potatoes 2 (chopped)
Fennel bulb 1 (cored and chopped)
Carrots 2 (chopped)
Beets 2 (peeled and chopped)
Olive oil 1 Tablespoon (divided)
Salt & pepper 1 Pinch
Lemon wedges 1 Small (per serving)
Buttermilk 1/8 Cup (2 tbs) (1/8
Greek yogurt 1/4 Cup (4 tbs)
Mayonaisse 2 Tablespoon
Green garlic 1/2 (stalk, diced)
Salt 2 Pinch
Pepper 1 Pinch
Fennel pollen 1 Pinch
Red wine vinegar 1 Teaspoon
Olive oil 1 Teaspoon (up to 1 Tbs.)



1. Pre-heat oven to 350F.

2. Cut veggies to be about the same size. Using a separate bowl for the fennel, and for the beets, toss with 1 T olive oil, salt, and pepper.

3. Put beets on a baking sheet and bake for 2 min. Place the carrots and potatoes on another baking sheet.

4. Add to oven. Bake for 15 minutes.

5. Add fennel to beet sheet. Bake for 30-40 minutes, or until veggies are tender on the inside, crispy on the outside.


6. While veggies roast, whisk together dressing ingredients, adding olive oil last, and whisking it in. Let it sit in the fridge until veggies are ready.


7. Serve veggies with a squeeze of lemon and the sauce to dip them in.


Leftovers can be reheated in a toaster oven wrapped in tinfoil. Once they’re warm, remove from foil and let them crisp up. Serve with Fennel Pollen Burgers.

Recipe Summary

Difficulty Level: Easy
Cook Time: 57 Minutes
Ready In: 57 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 256Calories from Fat 108

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 333 mg13.88%

Total Carbohydrates 34 g11.3%

Dietary Fiber 7 g28%

Sugars 7 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet