Description
This Balsamic Roasted Fennel and Carrots recipe is a delightful side dish that combines the earthy flavors of fennel with the sweetness of carrots, all roasted to caramelized perfection with a balsamic glaze. Easy to make and full of Mediterranean flair, this dish is a great addition to any meal.
Ingredients
Scale
Fennel:
- 2 medium fennel bulbs (trimmed and sliced into wedges)
Carrots:
- 4 large carrots (peeled and cut into sticks)
Other Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or rosemary
- Fresh fennel fronds or parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the vegetables: In a large bowl, whisk together olive oil, balsamic vinegar, honey, salt, pepper, and thyme. Add the fennel wedges and carrot sticks to the bowl and toss to coat evenly.
- Roast the vegetables: Spread the vegetables in a single layer on the prepared baking sheet. Roast for 30–35 minutes, stirring once halfway through, until the carrots are tender and the fennel is caramelized and golden.
- Finish and serve: Remove from the oven and garnish with chopped fennel fronds or fresh parsley if desired. Serve warm.
Notes
- For deeper flavor, let the vegetables marinate in the balsamic mixture for 15 minutes before roasting.
- This side dish pairs well with roasted meats or can be served over grains or lentils for a hearty vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 8g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
