Simply Roasted Fennel With Carrots

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Average Rating: 4.5 | Rated By: 15 users

In this Roasted Fennel with Carrots vegan dish, the vegetables are lightly caramelized bringing out their delicate flavour. Easy to whip up and so darn delicious! This low fat, low cal side dish goes well with any main, especially with maple-glazed baked salmon steaks.

What is fennel?

Fennel bulb looks like the base of celery crossed with an onion. This interesting vegetable can be eaten raw in salads, cooked in casseroles or soups, but it tastes incredibly delicious when roasted. The interesting thing about the flavour of fennel, when you eat it raw it has mild licorice flavour, but when it is cooked it has a delicate flavour, not at all like licorice. When fennel is roasted it has some sweetness, it is so delicious. Roasting carrots with fennel with a splash of olive oil and lightly seasoned with salt and pepper makes for a tasty side to your favourite protein.  

What I love about this roasted fennel and carrot recipe is, it is super healthy, low in calories and takes just minutes to prepare. Fennel contains a significant amount of fiber which is very important in our diet. Fiber decreases the risk of heart disease as it helps reduce the total amount of cholesterol in the blood. If you are searching for a new veggie side to serve with your main, you will love this roasted fennel with carrots dish.

Ingredients

  • 1 large fennel bulb sliced into 1-inch wide pieces
  • 4 medium size carrots sliced into ½ x 4-inch strips
  • 2 Tbsp. extra virgin olive oil
  • ½ tsp. GF ground black pepper
  • Sea salt to taste
  • 1/4 cup chopped fresh parsley
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    Instructions

  • Preheat oven to 400 F
  • Alternately place carrots and fennel on a baking sheet lined with parchment paper.
  • Drizzle with olive oil and season with black pepper and salt
  • Bake for 20 minutes, turning halfway
  • Sprinkle with fresh parsley


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