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4.50
from
8
votes
Roasted Fennel with Carrots and Onions
A great side for a roast, ham or chicken.
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Course:
Side Dish, vegetable dish
Cuisine:
American
Keyword:
carrots, fennel, onions, side dish
Calories:
240
kcal
Ingredients
1
bulb fennel
1
cup
baby carrots
halved, lengthwise
1
medium onion
sliced
1/2
tbsp
canola oil
1/4
tsp
salt
1/8
tsp
pepper
1
tbsp
fennel fronds
chopped
Instructions
Preheat roasting pan in 425°F oven for 10 minutes. Heating the pan will give a nice golden crispy crust to veggies.
Cut fennel bulb into quarters and remove core.
Cut each quarter into 3 to 4 slices.
Toss fennel, carrots and onion together with canola oil, salt and pepper in a bowl until all pieces are coated.
Pour oiled veggies on preheated roasting pan.
Roast at 425° for 35 to 40 minutes, stirring once half way through.
Add fennel fronds to garnish.
Nutrition
Calories:
240
kcal
|
Carbohydrates:
42
g
|
Protein:
6
g
|
Fat:
8
g
|
Sodium:
817
mg
|
Fiber:
13
g
|
Sugar:
21
g
|
Iron:
2
mg