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
Ingredients
- 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
Directions
- Preheat the oven to 450 degrees.
- 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.
- Roast 10 minutes then remove the foil for an additional 20 minutes.
- 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