Roasted fennel and carrots

Contributed by Preston Maring, MD

Roasted fennel and carrots

My very favorite way to cook vegetables is also one of the easiest. Roast them in a hot oven. Done.

For this recipe use chubby baby carrots if you can find them. Chunks of medium carrots can work too. While "baby carrots" in a bag are only shaved down "adults" carrots, they could work in a pinch if you just happen to have some.

Servings: 4


  • 2 medium fennel bulbs, cored and cut into wedges
  • 3 cups bite-size carrots or chunks
  • 3 tablespoons olive oil
  • 3 tablespoons water
  • 1 teaspoon fennel seed
  • 1/4 teaspoon salt and freshly ground pepper


  1. Preheat the oven to 450 degrees. 
  2. Toss everything in a bowl. Spread the vegetables out in a roasting pan or on a baking sheet in a single layer. Cover with aluminum foil. 
  3. Roast 10 minutes then remove the foil for an additional 20 minutes. 
  4. The veggies become very aromatic and have a wonderful caramelized flavor. And you can find these veggies at your local farmers’ market.

Nutrition information (per serving)

  • Calories: 165
  • Total fat: 11 g
  • Saturated fat: 1 g
  • Trans fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 273 mg
  • Total carbohydrate: 6 g
  • Dietary fiber: 5 g
  • Total sugars: 2 g
  • Protein: 2 g