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Roasted Carrots & Fennel

This addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots—as many as the pans will hold. —Lily Julow, Lawrenceville, Georgia
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    8 servings

Ingredients

  • 2-1/2 pounds medium carrots, peeled and cut in half lengthwise
  • 1 large fennel bulb, cut into 1/2-inch wedges
  • 1 large red onion, cut into 1/2-inch wedges
  • 1 medium lemon, thinly sliced
  • 1/4 cup olive oil
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Thinly sliced fresh basil leaves

Directions

  • Preheat oven to 375°. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans.
  • Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.

Roasted Carrots & Fennel Tips

What else can I do with fresh fennel?

Fresh fennel can be used in many recipes, like salad, salsa, pasta and soup.

What food goes well with fennel?

Fennel goes well with many kinds of food, including fruit, chicken, seafood and vegetables.

What does roasted fennel bulb taste like?

Roasted fennel bulb caramelizes and takes on a slightly sweet flavor. Fresh, raw fennel has a distinctly licorice or anise taste. Research contributed by Mark Neufang, Taste of Home Culinary Assistant
Nutrition Facts
1 serving: 139 calories, 7g fat (1g saturated fat), 0 cholesterol, 262mg sodium, 18g carbohydrate (9g sugars, 6g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.

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