Roasted baby parsnips, fennel and potatoes

Step 1

Preheat oven to 200°C/400°F.

Step 2

Trim fennel, reserve fronds. Cut fennel into eight wedges.

Step 3

Place fennel, parsnip, potato, garlic and star anise in a large baking dish. Drizzle with oil, sprinkle with cumin; season. Roast vegetables 30 minutes or until potatoes are tender.

Step 4

Meanwhile, make dressing. Place ingredients in a screw-top jar; shake well. Season to taste.

Step 5

Sprinkle vegetables with olives and reserved fennel fronds; drizzle with dressing.