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Roasted Carrots & Fennel

This addictive vegetable combo 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.
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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Reviews

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Average Rating:
  • Shilo
    Apr 16, 2020

    No comment left

  • Laurelsinthekitchen
    Apr 2, 2018

    My family enjoys roasted vegetables so tried this for something different. They said they were okay but weren't impressed with them enough to have them again.

  • ncdorothy
    Feb 27, 2016

    Wonderful! The leftovers were even better the next day. This is going into my file for potluck dishes. I can make it ahead of time and reheat plus it will travel well. This is a keeper.