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!
- 31 May 2024
- Cook time 30 min
- Prep time 10 min
- 6 Servings
- 7 Ingredients
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:
Instructions:
Preheat your oven to 400°F (200°C) to ensure it's ready for roasting 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.
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.
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.
Spread the seasoned fennel and carrots in a single layer on a baking sheet. Ensure they are evenly spaced for optimal roasting.
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.
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.
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 Size | 180 grams |
| Energy | |
| Calories 60kcal | 2% |
| Protein | |
| Protein 1.77g | 1% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 4.82g | 13% |
| Sugar 7g | 7% |
| Fat | |
| Fat 7g | 8% |
| Saturated 1.04g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 750ug | 83% |
| Choline 18mg | 3% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.07mg | 6% |
| Vitamin B3 1.34mg | 8% |
| Vitamin B6 0.15mg | 9% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 14mg | 16% |
| Vitamin E 1.01mg | 7% |
| Vitamin K 60ug | 50% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.09mg | 0% |
| Iron, Fe 0.83mg | 8% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 70mg | 6% |
| Potassium, K 600mg | 18% |
| Selenium, Se 0.64ug | 1% |
| Sodium, Na 390mg | 26% |
| Zinc, Zn 0.36mg | 3% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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