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 "adult' carrots, they could work in a pinch if you just happen to have some. The veggies become very aromatic and have a wonderful caramelized flavor. And you can find these veggies at your local farmers' market.

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
  • Fat: 11 gm
  • Saturated Fat: 1 gm
  • Trans Fat: 0 gm
  • Cholesterol: 0 mg
  • Carbohydrate: 6 gm
  • Sugars: 2 gm
  • Fiber: 5  gm
  • Sodium: 273 mg
  • Protein: 2 gm

Contributor

Preston Maring, MD

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