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

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

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

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

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

Enjoy!

Tools used to make this recipe

Simply Bamboo 13.5″ Valencia Bamboo Cutting Board

Pyrex Prepware 2-Cup Glass Measuring Cup

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