Roasted Fennel and Carrots

5.0
(3)
3 Reviews
2 Photos

Fennel and multi-colored carrots are roasted in the oven, highlighting their natural flavor and sweetness. I serve this with chickpea cassava couscous for a vegan and gluten-free meal.

Submitted by Buckwheat Queen
Updated on January 14, 2022
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 2 large fennel bulbs

  • 14 ounces multi-colored carrots

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon Sriracha salt

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.

  2. Remove the outer layers of the fennel but leave the fronds. Wash with water. Cut into eighths. Scrub carrots under running water, leaving about 4 inches of the green tops. If your carrots are larger than 3/4-inch in diameter, cut them in half.

  3. Arrange the vegetables on the prepared baking sheet. Drizzle with olive oil and sprinkle Sriracha salt evenly over the vegetables.

  4. Bake in the preheated oven until the vegetables are tender but not too soft, 20 and 25 minutes. Turn on the broiler and brown the vegetables for about 2 minutes. Serve warm.

Nutrition Facts (per serving)

116 Calories
7g Fat
13g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 116
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 320mg 14%
Total Carbohydrate 13g 5%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 2g 3%
Vitamin C 11mg 12%
Calcium 58mg 4%
Iron 1mg 3%
Potassium 499mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.