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Roasted Fennel & Carrots

Roasted Fennel & Carrots

Who says oven roasted vegetables are only for fall? We think spring is the perfect time of year of year to enjoy our new garden veggies. Being from California, when we think spring we think asparagus and artichokes. Let’s not forget the basics, carrots. Nothing taste better than a fresh spring carrot, is crisp and flavorful. During the spring time we also love fennel, it’s refreshing and aromatic. Fennel brings joy to our taste buds by using our senses. 

Why we love roasting veggies:

  1. Easy prep
  2. Easy clean up
  3. Brings out delicious flavors that rich and warm

This recipe doesn’t call for Parmesan cheese but you can add Parmesan cheese before roasting like in this recipe from food network. We also, love adding fennel to a fresh salad. 

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Roasted Fennel & Carrots

Roasted Fennel and Carrots

Roasted veggies is a simple way with little prep to elevate a side dish. We love roasted carrots & fennel for spring side dish and this can either be done in your oven or on a tray over the BBQ.

Ingredients

  • 2 medium Joe’s Premium fennel bulbs
  • 6 medium carrots, can be any color
  • olive oil
  • salt & pepper

Instructions

  1. Preheat oven to 425 degrees.
  2. Wash fennel & carrots. Trim fennel bulbs by removing large stalks. Cut fennel bulbs in half lengthwise and cut again in 1/2 in ch thick pieces. Slice carrots in half and lenthwise in about 3-4 inch pieces.
  3. Place cut fennel and carrots on baking sheet. Coast lightly with olive oil and salt and pepper.
  4. back in oven for 25- 30 minutes or until browned and easy to pierce with fork.
  5. remove from oven and mangia.

Notes

  • If cooking over BBQ place in disposable tin & cover with foil
  • pairs well with lamb and chicken
  • This recipe doesn’t call for Parmesan cheese but you can add Parmesan cheese before roasting.