Veggies

Roasted Fennel & Carrots

You may have noticed… roasted vegetables make an appearance on our dinner menus almost weekly!

What better way than roasting to develop the concentrated flavors and bring out their sweetness

So versatile too!  Sure they make a great side, but pair leftover roasted veggies with some quinoa or rice and you have a delicious and healthy lunch the next day!

I’m roasting one bulb of fennel, 2 pounds of carrots and a red onion

I should mention that the prep for roasting vegetables is pretty simple and all the work is done fairly quickly in a high heat oven

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Trim the fronds off of the fennel and cut in half

You’ll need to cut the tough core out of each half in a v shape

Cut the fennel into even, bite sized pieces

Spread the fennel chunks into a oven safe casserole or sheet pan that has been sprayed with cooking oil

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Trim, peel and cut the carrots into chunks and layer on top of the fennel

Peel and chop one large onion and add on top of the veggies

I keep the fresh thyme from my garden in the freezer and pull out just what I need.  You can also use dried herbs in place of fresh

Toss the thyme on top of the veggies and sprinkle with about one teaspoon each of kosher salt, black pepper, onion powder and garlic powder then drizzle with olive oil

Pour in 1/2 cup of stock – I used vegetable stock here, but you can use whatever you have on hand

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Place in your 400 degree oven for about 30-35 minutes.  The veggies are done roasting when you can pierce the carrots with a fork

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And there you have it!  A healthy, delicious pan of Roasted Fennel & Carrots!

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Enjoy!

Simply Sundays! ~ Roasted Fennel & Carrots

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

1 large fennel bulb

2 pounds of carrots

1 large red onion

olive oil

1 teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon of thyme

1/2 cup broth

Directions

Preheat oven to 400 degrees

Trim the fronds off of the fennel and cut in half; cut the tough core out of each half in a v shape; slice the fennel into even, bite sized pieces

Evenly spread the fennel chunks into a oven safe casserole or sheet pan that has been sprayed with cooking oil.  Trim, peel and cut the carrots & onion into chunks and layer on top of the fennel; drizzle with olive oil

Toss the herbs & spices on top of the veggies; pour in 1/2 cup broth

Roast for 25-30 minutes, until the carrots can be easily pierced with a fork

Tools used to make this recipe

Simply Bamboo 13.5″ Valencia Bamboo Cutting Board

Pyrex Prepware 2-Cup Glass Measuring Cup

© Simply Sundays 2016
All rights reserved

1 comment on “Roasted Fennel & Carrots

  1. I love roasted vegetables! And this combination of carrots and fennel is so delicious!! Thank you!
    Emmi

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