Description
This Balsamic Roasted Fennel and Carrots recipe is a delightful way to enjoy the natural sweetness of these vegetables. Roasting them with a balsamic glaze enhances their flavors, making them a perfect side dish for any meal.
Ingredients
Scale
Fennel:
- 2 large fennel bulbs, trimmed and sliced into wedges
Carrots:
- 4 large carrots, peeled and sliced on a diagonal
Seasoning:
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the glaze: In a large mixing bowl, whisk together olive oil, balsamic vinegar, honey, salt, pepper, and thyme.
- Coat the vegetables: Add fennel and carrots to the bowl, toss until coated.
- Roast: Spread vegetables on a baking sheet lined with parchment paper, roast for 35-40 minutes, turning halfway.
- Serve: Once tender and caramelized, serve warm.
Notes
- For a more intense flavor, drizzle extra balsamic vinegar after roasting.
- Sprinkle with goat cheese or toasted nuts for added texture.
- Pairs well with roasted meats or as a vegetarian main with quinoa or rice.
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 8g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
