| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 8 servings |
Ingredients
- 2 large carrots, peeled and cut on the diagonal into 1/2-inch thick slices
- 1/2 pound red onions, each halved and cut into 6 or 8 wedges through the root end
- 1 fennel bulb, halved lengthwise and cut into 1/2-inch wide wedges through the core
- 2 zucchini, ends trimmed, halved lengthwise, and cut on the diagonal into 1/2-inch thick slices
- 1/2 cup extra-virgin olive oil, divided
- 1 1/2 tablespoons Fennel Spice, recipe follows, or 1 tablespoon fennel seed, crushed in a mortar or spice grinder
- 6 to 8 cloves garlic
- Sea salt, preferably gray salt
- 1 cup fennel seeds
- 3 tablespoons coriander seeds
- 2 tablespoons white peppercorns
- 3 tablespoons kosher salt
Instructions
- Preheat oven to 425 degrees F.
- Prepare all vegetables and place in a large bowl. Cover generously with olive oil and Fennel Spice Rub. Cover and toss well to combine.
- Heat a very large ovenproof skillet over high heat. Add 1/4 cup of the olive oil. When the oil is hot, add the carrots and cook for about 1 minute, then add the onions and cook, turning occasionally with tongs, until the vegetables are nicely browned, about 10 minutes. Reduce the heat if needed to keep them from burning.
- Add the fennel bulb, zucchini, additional Fennel Spice Rub or crushed fennel seed, and salt, to taste. Toss well to distribute the seasonings. Drizzle with the remaining 1 tablespoon oil and toss again. Transfer the skillet to the oven and roast until the vegetables are deeply caramelized, 20 to 25 minutes, stirring them occasionally so they cook evenly. Serve immediately.
- Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
- Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 214 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 9 g |
| Sugar | 4 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 365 mg |
| Serving Size | 1 of 8 servings |
| Calories | 214 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 9 g |
| Sugar | 4 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 365 mg |
Reviews
Delicious, but the instructions are confusing. When do the garlic cloves go in? I put them to roast with the vegetables, but this should be part of the steps. Also, I added a yellow squash to give it more color.
These were delicious. They were time consuming, but worth the extra effort for a special dinner.
this receipe was delicious my family loved it especially with the lemon chicken
This is so good! Even your children will eat it! 🙂
If you like fennel, this is a great dish. It is also good if you add yellow squash.
this recipe is messed up. the measurements are off (since when does 1/4 plus 1 T = 1/2 cup?).
the recipe says to mix all the vegetables, later it says cook them separately. what was i supposed to do with the garlic?
the recipe says to mix all the vegetables, later it says cook them separately. what was i supposed to do with the garlic?
I had never eaten Fennel before so I thought I’d try this recipe as I’ve always had a good experience with Michael Ciarello’s recipes.
I didn’t like the instructions. For example, the first paragraph says, “Prepare all vegetables and place in a large bowl. Cover generously with olive oil and Fennel Spice Rub. Cover and toss well to combine.” Then the instructions say to add each of those vegetables SEPARATELY to a heated skillet. After having combined all of the vegetables in a bowl and then having to separate them is not worth the effort.
The instructions then says, “Drizzle with the remaining 1 tablespoon oil and toss again.” There is no remaining olive oil since the 1/2 cup has already been used. It would have been better to say, “Drizzle 1 tablespoon Olive Oil and toss again.”.
I just think there wasn’t much thought given when writing the recipe instructions.
Although the dish tasted good, I doubt if I will prepare it again.
This combo of vegetables is full of flavor and so easy to make. The fennel adds a savory sweetness that makes you want more.
I just did the roasted fennel last night and put some on my spinach pizza…wow…what flavors, sweet and refreshing….My honey also added the fennel to his omlet and he loved it. Will be roasting veggies for the rest of the winter…
the vegetables were very good, tender and i really loved the taste of them and it was very easy to make