Roasted Fennel and Carrots
Roasted Fennel and Carrots pairs anise-tinged fennel with sweet, multicolored carrots, coaxed to tenderness in a hot oven. A gloss of olive oil and a touch of Sriracha salt add gentle heat and depth, while a brief broil brings caramelized edges. Serve warm alongside roasted meats, fish, or as a vibrant vegetable centerpiece.
- Prep10 mins
- Cook25 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- 2
Remove the outer layers of the fennel but keep the fronds. Rinse with water. Cut into eighths.
- 3
Scrub the carrots under running water, leaving about 4 inches of the green tops. If your carrots are larger than 3/4 inch in diameter, slice them in half.
- 4
Arrange the vegetables on the prepared baking sheet. Drizzle with olive oil and sprinkle Sriracha salt evenly over the vegetables.
- 5
Bake in the preheated oven until the vegetables are tender but not too soft, 20 to 25 minutes.
- 6
Turn on the broiler and brown the vegetables for about 2 minutes.
- 7
Serve warm.
- Calories 95.24 kcal Low Source
- Protein 1.19 g Low Source
- Carbs 9.48 g Moderate
- Total Fat 6.28 g Moderate
- Saturated Fat 0.9 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 94.5 mg Low Source
- Fiber 2.47 g Low Source
- Sugar 5.88 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 25.6 mg Low Source
- Iron 0.43 mg Low Source
- Potassium 6.55 mg Low Source
- Vitamin A 2102.49 mcg_rae Good Source
- Vitamin C 7.05 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.