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.
- 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
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