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.
2 Medium Joe’s Premium Fennel bulbs
6 Medium Carrots, can be any color
Salt & Pepper
Preheat oven to 425 degrees.
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.
Place cut fennel and carrots on baking sheet. Coast lightly with olive oil and salt and pepper.
Back in oven for 25- 30 minutes or until browned and easy to pierce with fork.
Remove from oven and mangia.
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.