Fennel & Dill Roasted Vegetable Medley
A gut-friendly vegetable dish featuring fennel seeds and dill to reduce bloating and promote digestive comfort during Whole30. This mediterranean-inspired whole30 (vegetarian) ready in about 38 minutes pairs diced carrots, diced zucchini, medium fennel bulb for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup diced carrots
- 1 cup diced zucchini
- 1/2 medium fennel bulb
- 2 tbsp avocado oil
- 1 tbsp fresh chopped dill
- 1/2 tsp fennel seeds
- 1/4 tsp sea salt
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 1 cup diced carrots, 1 cup diced zucchini, and 1/2 medium thinly sliced fennel bulb with 2 tbsp avocado oil, 1/4 tsp sea salt, and 1/2 tsp fennel seeds in a large bowl.
- Step 2: Spread vegetables evenly on a parchment-lined baking sheet and roast for 20 minutes until edges are golden and tender.
- Step 3: Remove from oven, sprinkle with 1 tbsp fresh chopped dill, toss gently, and return to oven for 3 more minutes until dill is fragrant and slightly wilted.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fennel & Dill Roasted Vegetable Medley take to make?
Total time is about 38 minutes (15 min prep + 23 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Fennel & Dill Roasted Vegetable Medley?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced carrots from drying out.
Can I substitute ingredients in Fennel & Dill Roasted Vegetable Medley?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fennel & Dill Roasted Vegetable Medley for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Fennel & Dill Roasted Vegetable Medley vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
I've tried many whole30 recipes and this is hands down the best.
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
