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11 December, 2014

Roasted Carrots and Fennel

Comments : 1 Posted in : Recipe on by : WTG Tags: , , ,

You want about 4 cups of vegetables for this recipe.  Use the proportion of carrots to fennel that your family carrots and fennelwill enjoy.

1 large bunch of carrots, peeled and cut into 2 inch pieces (about 3 cups)

1 fennel bulb, fronds removed, cut into pieces the same size as the carrots (about 1 cup)

1 tablespoon olive oil

Salt and pepper to taste

 

Preheat the oven to 450 degrees.  Toss vegetables with oil and salt/pepper.  Spread in a single layer on a cookie sheet or large baking pan and roast until vegetables are tender 25-45 minutes.  Cooking times will vary depending on the size of your vegetables.  Toss the vegetables halfway through the cooking time so the cook and brown evenly.

 

1 COMMENT

One thought on : Roasted Carrots and Fennel

  • Fer
    October 16, 2015 at 9:14 pm

    LOVED it. This was sooooo unedeectpxly good! And surprisingly not at all fennel-ly’. Such a hearty dish too. Makes me want to make the cheddar-apple soup for fall and make it a meal with this.

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