Roasted solstice vegetables

Contributed by Preston Maring, MD

Roasted solstice vegetables

The winter solstice is my favorite day of the year. Just when we are getting used to being in the dark, cold and soggy, there is a little more light each and every day. The arrival of asparagus and strawberries at your local farmers market is not far behind.

For the last recipe offered in 2005, I took our Thrive posters to heart: “I scream, you scream, we all scream for green beans”, fennel, cipollini onions, and Russian fingerling potatoes. You are going to like this. Happy New Year! Sugar crops will soon grace the trees and vines.


  • The amounts are up to you. Get whatever seems right for the number of people you are feeding.
  • Russian fingerling potatoes
  • Cipollini onions (incredibly sweet when roasted)
  • Green beans
  • Fennel bulbs
  • Some fennel seeds
  • Sprinkling of dried thyme
  • Olive oil
  • Salt and pepper


  1. Preheat your oven to 425 F and be prepared for a hot, crispy, complex-flavored side dish for whatever else you like to eat. 
  2. Cut the potatoes into approximately 3/4” pieces.
  3. Cut the cipollini onions into quarters, then peel and be slightly annoyed that they aren't as easy to peel as a regular yellow onion.
  4. Stem the beans.
  5. Cut off and discard the green stalk of the fennel. Quarter the bulb lengthwise and remove the core. Make the fennel pieces similar in size to the potatoes.
  6. Toss all but the green beans in a big bowl with a little olive oil, salt and pepper. Mix in some fennel seeds and dried thyme.
  7. Spread out in a single layer in a large roasting pan. Roast for about 30 minutes. Stir around in the pan.
  8. Add the green beans tossed with a little olive oil and roast for about another 15 minutes until the white veggies are brown and crispy.