Try this easy and healthy side dish as an accompaniment to a chicken, pasta, or fish dish. If you’ve never had roasted fennel before, it’s a must try.
*Note: Feel free to substitute 1-2 teaspoons fresh lemon juice, ¼ cup minced fresh parsley, 1 tablespoon minced fresh dill, or 1 tablespoon minced fresh tarragon for the orange zest.
- Olive oil cooking spray
- 4 medium carrots, sliced thinly
- 2 medium fennel bulbs, trimmed and sliced thinly
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 2 teaspoons navel orange zest, minced (optional)*
Easy Vegetable Tart with Carrots, Fennel and Chèvre
Savory galettes, also called tarts, are one of my secret weapons for meals that look kind of fancy but aren’t particularly fussy to make. You don’t need a special pan. It’s a very forgiving way to make a tart that looks beautiful and rustic, even if it’s not perfect.
For this version, carrots and fennel are roasted until they just begin to caramelize then I tuck them into whole wheat pastry dough to bake. The vegetables develop sweetness and depth as they cook — flavors that pair beautifully with fresh herbs and tangy goat cheese.
It’s nourishing, satisfying, and really quite delicious especially during the cold weather months. The fact that this only takes about 35 minutes of hands-on time is a big bonus.
Simply Roasted Fennel With Carrots
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 his 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.
Roasted Carrots with Fennel, Pistachios and Honey Vinaigrette
Fragrant fennel, golden honey, and crushed pistachios give these colorful carrots a decidedly Mediterranean twist. Purple, gold, and red rainbow carrots make for a beautiful presentation, but if you can’t find them, use regular orange ones.
Roasted Carrots with Fennel, Pistachios and Honey Vinaigrette
- 2 tsp. fennel seeds, toasted and coarsely ground
- 3 Tbs. extra-virgin olive oil
- 1 lb. (500 g) rainbow carrots, trimmed
- Fine sea salt and freshly ground black pepper
- 1 Tbs. honey
- 2 tsp. white balsamic vinegar
- 1 Tbs. crushed unsalted roasted pistachios
1. Place the ground fennel seeds in a bowl and stir in the olive oil. Let steep for 30 minutes.
2. Preheat an oven to 400°F (200°C). Place the carrots on a rimmed baking sheet and drizzle the fennel-infused olive oil over them. Season lightly with salt and pepper. Roll the carrots around to coat completely with the oil, then arrange in a single layer. Roast until the carrots are tender and lightly browned, 20 to 25 minutes.
3. In a small bowl, whisk together the honey and vinegar. Drizzle over the carrots and turn to coat them. Sprinkle the pistachios on top and roast until the carrots are nicely caramelized, about 5 minutes longer. Serve warm. Serves 4.
Find more recipes like this one in our enticing collection of authentic dishes made modern, Rustic Italian, by Domenica Marchetti.
How to Make It
Cut one of the fennel bulb halves into 1/2-inch-thick wedges, and place on a parchment paper-lined baking sheet. Trim tops from carrots, and chop tops to equal 1 cup set aside. Scrub carrots (do not peel), and add half of carrots to fennel wedges. Add half of scallions and 3 tablespoons olive oil. Sprinkle with 1/4 teaspoon each salt and pepper toss to coat. Roast at 425°F for 18 minutes or until carrots and fennel are completely tender and scallions begin to char, tossing occasionally. Remove from oven cool to room temperature.
Thinly slice remaining carrots, fennel, and scallions diagonally into 3-inch-long pieces place in a large bowl.
Add cooled roasted vegetables to raw vegetables in bowl. Add juice, cilantro, and carrot tops toss. Sprinkle with remaining 1/4 teaspoon each salt and pepper drizzle with remaining 2 tablespoons olive oil, and top with feta and pistachios. Serve immediately, or let stand at room temperature 1 hour.
- 1 lb small carrots, ends trimmed, peeled
- 1 fennel bulb, cored, sliced
- 2 sprigs rosemary, leaves only
- 6 tbsp olive oil
- 1/4 cup molasses
- 1/4 cup brown sugar
Preheat your Yoder Smokers YS640 to 400°F. Line a baking sheet with parchment paper. Mix together the oil, molasses and brown sugar. Toss the carrots, fennel and rosemary with the molasses mixture. Transfer everything to the parchment lined sheet pan. Sprinkle Cattleman’s Grill Tri-tip Seasoning over everything.
Roast until the carrots have softened, about 30 minutes, stirring occasionally. Remove the veggies from the sticky caramelized stuff in the pan and serve warm.
Using smaller whole carrots allows the dish to cook quicker and looks great on the plate.
For those of you who are playing with fennel for the first time, here are a few tips to help you out. Start by removing the tops of the fennel bulb. You can hold on to these to add depth to your chicken, beef or veggie stock, if you&rsquore planning to make your own stock for soups to warm your chilled winter bones. Next, stand the bulb on it&rsquos root and halve it vertically, cutting from the top through the center of the core.
Then lay the cut side down and, starting at the root end, cut the core out in a wedge shape. This is what will allow you to cut the layers of fennel into slices, similar to how you would slice an onion.
This mixture of oil, molasses and brown sugar will glaze the carrots and fennel as well as adding a depth of flavor as it caramelizes.
Preheat oven to 425°. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. oil, dividing evenly season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20–25 minutes for carrots and 35–45 minutes for onions and fennel. Let cool.
Meanwhile, cook sunflower seeds, coriander seeds, Aleppo pepper, paprika, and remaining 2 Tbsp. oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in vinegar and lemon juice season vinaigrette with salt and pepper.
Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well transfer to a platter.
Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter mint over top.
Do Ahead: Dish (without mint) can be made 3 hours ahead. Store tightly wrapped at room temperature.
How would you rate Roasted Carrots and Red Onions with Fennel and Mint?
Even though 5 stars is showing up on my review, I intended to give it 4 stars because of the dressing. The veggies were good but I had to adapt the dressing. I used roasted sunflower seeds, ground coriander, red pepper flakes, and mild paprika, ingredients I had on hand. I pureed those with 2 tbsp of olive oil, 2 tbsp red wine vinegar and 1 tbsp lemon juice. It was far too tart so I added 1 1/2 tsp of Trees Knees Spicy Maple Syrup. That fixed it. I would make the dish again because we rarely eat fennel and it was a welcome change along with the chopped mint. Served with a leg of lamb for Easter, it was a very good accompaniment.
Perfect side to our Easter dinner. Next time I would cook the veg at higher heat for a shorter time to get some more crispy and crunchy results!
It's not a bad recipe, I just won't make it again. Maybe because I don't have Hungarian Hot Paprika it changed the flavor? Prior to serving the dish, I tried to fix it by adding more salt and put it back in the oven, wondering if making the vegetables crunchy would help. Overall, this recipe is very underwhelming for the number of flavors going into it and I wish I knew how to liven it up. I liked the look and the idea of the mixture of mint, onions, fennel, and carrots, but it seemed like it needed something more savory to balance the sweetness and I think the key is in the dressing.
I don't know how a dish with so many ingredients I love could have such disappointing results. Way too much effort for such an underwhelming dish.
- 2 fennel bulbs (1 1/2 pounds), trimmed and cut into 1/2-inch wedges
- 1 pound carrots (about 10 medium), trimmed and halved lengthwise
- 1 large red onion, cut into 1-inch wedges, root end left intact
- 12 garlic cloves, peeled
- 5 tablespoons chopped fresh oregano leaves
- 6 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 6 bone-in pork loin chops (1 inch thick 6 to 8 ounces each)
- Lemon wedges, for serving
Preheat oven to 450 degrees. On a rimmed baking sheet, toss fennel, carrots, onion, and garlic with 3 tablespoons oregano and 4 tablespoons oil season with salt and pepper. Roast until vegetables are tender and browned in spots, about 30 minutes.
Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Season pork chops with salt and pepper and sprinkle with 2 tablespoons oregano. In batches, cook until cooked through, about 4 minutes per side. Transfer 2 pork chops and 1 cup roasted vegetables to separate airtight containers refrigerate, up to 3 days. Serve 4 pork chops with remaining vegetables and lemon wedges.
Roasted Carrots with Rosemary and Fennel
- ▢ 3 cups carrots , diced
- ▢ 1 cup fennel , diced
- ▢ 1/2 tbsp rosemary , minced
- ▢ 1/2 tbsp thyme , minced
- ▢ 1/2 tbsp brown sugar
- ▢ 1 clove garlic
- ▢ 1 tbsp olive oil
- ▢ 1/2 tbsp lemon juice
- ▢ 3/4 tsp salt
- ▢ 1/4 tsp pepper
- ▢ 1/4 ground cumin
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Do you have to peel turnips before roasting?
Yes! Turnips always need to be peeled before they are eaten. The skin of turnips is thick and fibrous, basically the same you would find on a beet. It tends to taste very earthy and bitter, so always make sure to peel the turnips before using them in a recipe.
Additionally, turnips are often coated in wax to preserve them during shipping so they don't dry out. This is another reason you need to peel them. Since it can be difficult, make sure to use a good quality peeler.