Roasted Fennel and Carrots is a mouthwatering side dish that combines the sweetness of carrots with the unique flavor of roasted fennel. This dish is easy to make and can be enjoyed as a healthy snack or complement to any main course. The fennel adds a subtle anise flavor, while the carrots bring a touch of natural sweetness. Roasting them together enhances their flavors and gives them a lovely caramelized texture. With minimal preparation and a short cooking time, this recipe is perfect for busy weeknights or special occasions.
Ingredients
- 2 fennel bulbs
- 6 carrots
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Directions
- Preheat the oven to 400°F (200°C).
- Trim the fronds off the fennel bulbs and cut off the tough bottom part. Slice the bulbs into thin wedges.
- Peel the carrots and cut them into sticks or coins, about the same size as the fennel wedges.
- In a large mixing bowl, toss the fennel wedges, carrot sticks, olive oil, salt, black pepper, dried thyme, and dried rosemary until well coated.
- Spread the vegetables in a single layer on a large baking sheet.
- Roast in the preheated oven for about 25-30 minutes, or until the fennel and carrots are tender and golden brown, stirring once halfway through.
- Remove from the oven and let cool slightly before serving.
