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.
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.
Roast the fennel and baby carrots for about 25-30 minutes at 400°F (200°C), until they are tender and golden brown. Stir or turn the vegetables halfway through for even cooking.
The vegetables are done when they are tender and have started to caramelize, displaying a golden brown color. A fork should easily pierce the carrots and fennel.
Yes, you can substitute fennel seeds with anise seeds, dill seeds, or omit them entirely if you prefer. However, this will alter the overall flavor profile slightly.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving for best results.
A standard half-sheet pan (approximately 18x13 inches) works well for this recipe. Ensure the vegetables are arranged in a single layer for optimal roasting.
- 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.
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