Roasted fennel and carrots are a delightful combination of flavors and textures that bring warmth and vibrancy to any meal. Fennel, with its subtle anise flavor, becomes sweet and mellow when roasted, perfectly complementing the natural sweetness of carrots.
This dish is not only delicious but also incredibly simple to prepare, making it an ideal side for weeknight dinners or special occasions. Whether you're serving it alongside a roast or as part of a vegetarian spread, roasted fennel and carrots add a beautiful burst of color and flavor to your table.
Ingredient – 2 large fennel bulbs, trimmed and cut into wedge – 4 large carrots, peeled and cut into sticks or round – 2 tablespoons olive oil – 1 teaspoon salt – 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon garlic powder – 1/2 teaspoon dried thyme or fresh thyme leave – 1 tablespoon lemon juice (optional) – Fresh parsley or fennel fronds for garnish (optional)
Instruction 1. Preheat the Oven:Preheat your oven to 400°F (200°C).
– Prepare the Vegetables:Trim the fennel bulbs, removing the stalks and tough outer layers. Cut the bulbs into wedges. Peel the carrots and cut them into sticks or rounds, making sure they are roughly the same size as the fennel wedges for even cooking.
Season the Vegetables: – In a large bowl, toss the fennel wedges and carrot sticks with olive oil, salt, pepper, garlic powder, and thyme until they are evenly coated.
Roast the Vegetables: – Spread the seasoned fennel and carrots in a single layer on a baking sheet. – Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized around the edges, flipping them halfway through the cooking time for even roasting.