Roasted Carrots and Fennel
Sweet carrots and licorice-scented fennel are roasted until tender and caramelized. A simple, elegant side dish that pairs beautifully with fish or chicken, ready in under an hour.
For 4 servings
Preheat oven and prepare the vegetables.
Preheat your oven to 400°F (200°C). Wash and peel the carrots, then cut them into 1-inch thick diagonal slices. Trim the fennel bulb, remove any tough outer layers, and cut it into 1/2-inch thick wedges.
- Preheat oven to 400°F (200°C).
- Peel and slice carrots into 1-inch thick diagonal pieces.
- Trim fennel bulb, remove tough outer layers, and cut into 1/2-inch thick wedges.
TIPEnsure vegetables are cut into similar sizes for even cooking.Season the vegetables.
In a large bowl, combine the sliced carrots and fennel wedges. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1 teaspoon of dried oregano, 1 pinch of salt, and 1 pinch of black pepper. Toss well to ensure all vegetables are evenly coated.
Roast until tender and caramelized.
Spread the seasoned vegetables in a single layer on a large baking sheet. Roast for 25-30 minutes, flipping halfway through, until the carrots are tender and the fennel is slightly caramelized and golden brown at the edges.
TIPAvoid overcrowding the baking sheet; use two if necessary to ensure vegetables roast rather than steam, promoting better caramelization.Serve warm.
Carefully transfer the roasted carrots and fennel to a serving dish. Serve immediately as a warm side dish, or allow to cool slightly before enjoying.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a touch of brightness, squeeze a little fresh lemon juice over the vegetables right before serving.
- 2Save the fennel fronds (the leafy green parts) and chop them to use as a fresh garnish.
- 3This dish is great for meal prep. Roast a double batch and store leftovers in the fridge for up to 4 days.
- 4Ensure the oven is fully preheated before putting the vegetables in. A hot oven is key to getting a good caramelization.
Adapt it for your goals.
Spicy
Add 1/2 teaspoon of red pepper flakes along with the other seasonings for a bit of heat.
healthyHealthy
To reduce fat, use an olive oil spray to lightly coat the vegetables instead of using 2 tablespoons of oil.
quickQuick
Cut the vegetables into smaller, half-inch pieces to reduce the roasting time by about 10-15 minutes.
high proteinHigh protein
Toss a can of drained and rinsed chickpeas with the vegetables during the last 15 minutes of roasting.
Why this is on our healthy list.
Rich in Vitamin A
Carrots are packed with beta-carotene, which the body converts into Vitamin A, essential for vision health, immune function, and cell growth.
Excellent Source of Fiber
Both carrots and fennel are high in dietary fiber, which aids digestion, helps maintain a healthy weight, and can lower cholesterol levels.
Contains Antioxidants
Fennel contains anethole, a compound with anti-inflammatory properties, and both vegetables provide antioxidants that help protect your body from free radicals.
Frequently asked questions
Yes, it's a very healthy side dish. Carrots are an excellent source of Vitamin A and fiber, while fennel provides Vitamin C, fiber, and unique antioxidants. Roasting is a healthy cooking method that brings out their natural sweetness without much added fat.