Easy, Healthy, LCHF

Quick and Easy Oven Roasted Veggies

Roasted fennel and carrots

After the fuss of the Passover holiday, it’s nice to have some easy one-dish meals in one’s cooking repertoire. Let’s face it: most of us are a little burnt out from cooking holiday food for an army with unfamiliar utensils and strange Passover ingredients. Now that the hassle of all that is but a memory, we look for something that is no stress, like a sheet pan meal.

The typical sheet pan meal involves cutting up ingredients to a uniform thickness so they cook in the same amount of time. You cover the sheet pan with foil or parchment paper, so there’s no intensive cleanup. Depending on what you prepare, it’s an entire meal you cook on a pan at a single time. For instance, a salmon fillet with roasted veggies.

Even if you cook the salmon on one sheet pan, and the veggies on another, you’re ahead of the game. In that spirit, here is a roasted vegetable dish that has all the flavors of Thanksgiving stuffing, but is low carb. It is a huge hit in our home.

Roasted Cauliflower and Fennel with Thanksgiving Spices


  • 1small head cauliflower, separated into small florets
  • 3 fennel bulbs, roughly chopped
  • 1large onion sliced
  • 1/4cup celery, sliced fine, chopped
  • 2cloves garlic, minced
  • 1/3cup olive oil or butter
  • 1/2teaspoon poultry seasoning
  • 1/2teaspoon thyme
  • 1/2teaspoon ground sage
  • 1teaspoon pink Himalayan salt
  • 1/4teaspoon black pepper
  • 2Tablespoons parsley, chopped
  • 1/4cup pecans, chopped


  1. Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper or foil. Grease well.
  2. In large bowl, stir together the cauliflower, fennel, onions, celery, and garlic. Toss with olive oil, poultry seasoning, sage, thyme, sea salt, and black pepper.
  3. Spread the mixture in a single layer on the lined baking sheets. Roast in oven for about 15 minutes, until the onions are soft and cauliflower is beginning to brown.
  4. Add parsley and pecans, dividing between baking sheets, and stir to combine. Roast for 10-15 more minutes, or until the cauliflower is well browned, and the onions are beginning to caramelize.


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