Roasted fennel and baby carrots with fennel seeds and olive oil

Discover the delightful flavors of roasted fennel and baby carrots, enhanced with fennel seeds and olive oil. This simple yet elegant side dish combines the subtle sweetness of fennel bulbs and carrots with the aromatic touch of black pepper and salt, making it a perfect complement to any meal. Easy to prepare and irresistibly delicious!

  • 28 Mar 2025
  • Cook time 30 min
  • Prep time 10 min
  • 6 Servings
  • 7 Ingredients

Roasted fennel and baby carrots with fennel seeds and olive oil

Roasted fennel and baby carrots with fennel seeds and olive oil is a flavorful and nutritious side dish that combines the unique anise-like flavor of fennel with the natural sweetness of baby carrots. This dish is easy to prepare and makes a delightful accompaniment to any main course, enhancing your meal with its aromatic and savory elements.

Ingredients:

3 tbsp water
44g
2 fennel bulbs
470g
1/4 tsp black pepper
0.52g
1 tsp fennel seeds
2g
3 tbsp olive oil
40g
3/4 tsp salt
4.50g
6 carrots
510g

Instructions:

1. Preheat the Oven:
Preheat your oven to 400°F (200°C) to ensure it's ready for roasting the vegetables.
2. Prepare the Vegetables:
- Trim the fronds and stalks from the fennel bulbs and set them aside for garnish or another use. Slice the fennel bulbs into thin wedges.
- Peel the carrots and cut them into uniformly sized pieces, about 2-3 inches in length. If the carrots are particularly thick, you can halve or quarter them lengthwise for more even roasting.
3. Mix the Seasoning:
In a large bowl, combine 3 tbsp of water, 3 tbsp of olive oil, 1 tsp of fennel seeds, 3/4 tsp of salt, and 1/4 tsp of black pepper. Mix well until the ingredients are evenly distributed.
4. Coat the Vegetables:
Add the fennel wedges and carrot pieces to the bowl with the seasoning mixture. Toss the vegetables in the mixture until they are well coated.
5. Arrange on a Baking Sheet:
Spread the seasoned fennel and carrots in a single layer on a baking sheet. Ensure they are evenly spaced for optimal roasting.
6. Roast the Vegetables:
Place the baking sheet in the preheated oven and roast the vegetables for about 25-30 minutes, or until they are tender and golden brown. You may want to stir or turn the vegetables halfway through the roasting time to ensure they cook evenly.
7. Serve:
Once the vegetables are roasted to your desired level of doneness, remove them from the oven. Transfer the roasted fennel and baby carrots to a serving dish.
8. Garnish and Enjoy:
Optionally, you can garnish with fennel fronds or a sprinkle of additional fennel seeds. Serve the roasted vegetables warm and enjoy!

Tips:

- Make sure to slice the fennel bulbs evenly to ensure they roast uniformly.

- Preheat the oven to 400°F (200°C) before you start preparing the vegetables to save time.

- Consider using baby carrots for ease, but if unavailable, regular carrots cut into similar sizes will work just as well.

- Toss the vegetables thoroughly with the olive oil, salt, pepper, and fennel seeds to ensure they are evenly coated.

- For an added touch of flavor, you can sprinkle some fresh herbs, such as rosemary or thyme, on the vegetables before roasting.

- Stir the vegetables halfway through the roasting time to promote even cooking and caramelization.

- If you prefer a bit of sweetness, drizzle a small amount of honey or maple syrup over the vegetables before roasting.

This roasted fennel and baby carrots dish is a simple yet elegant way to elevate your meals with minimal effort. The combination of fennel seeds and olive oil enhances the natural flavors of the vegetables, resulting in a delightful and wholesome side dish that is sure to impress your family and guests. Enjoy the harmonious blend of textures and flavors that will complement a variety of main courses.

Nutrition Facts
Serving Size180 grams
Energy
Calories 60kcal3%
Protein
Protein 1.77g1%
Carbohydrates
Carbohydrates 14g4%
Fiber 4.82g13%
Sugar 7g7%
Fat
Fat 7g8%
Saturated 1.04g3%
Cholesterol 0.00mg-
Vitamins
Vitamin A 750ug83%
Choline 18mg3%
Vitamin B1 0.06mg5%
Vitamin B2 0.07mg6%
Vitamin B3 1.34mg8%
Vitamin B6 0.15mg9%
Vitamin B9 36ug9%
Vitamin B12 0.00ug0%
Vitamin C 14mg16%
Vitamin E 1.01mg7%
Vitamin K 60ug50%
Minerals
Calcium, Ca 70mg5%
Copper, Cu 0.09mg10%
Iron, Fe 0.83mg8%
Magnesium, Mg 24mg6%
Phosphorus, P 70mg6%
Potassium, K 600mg18%
Selenium, Se 0.64ug1%
Sodium, Na 390mg26%
Zinc, Zn 0.36mg3%
Water
Water 150g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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