Your typical lamb curry, quite simple to make and great for the slow cooker. With warmed pitas, serve over basmati rice.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 medium carrots, washed and trimmed
- 1 medium fennel bulb
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- ¼ teaspoon dried thyme
- 1 tablespoon maple syrup
- ¾ teaspoon grated orange zest
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Cut carrots on the diagonal into 1/4 inch slices. Place in the center of the baking sheet. Trim the bottom off the fennel and cut off any green parts and fronds from the top. Cut fennel bulb in half, then cut each half into into 1/4-inch thick slices. Place on the baking sheet with the carrots. Sprinkle with salt, pepper, and thyme. Drizzle with olive oil and toss vegetables to coat evenly. Spread in a single layer on baking sheet.
- Roast in the preheated oven until soft, turning vegetables halfway through, about 20 minutes. During the last 5 minutes, drizzle vegetables with maple syrup and sprinkle with orange zest. Toss gently to combine, and return to the oven. Serve immediately. Garnish with additional orange zest, if desired.
Reviews
Really lovely veggie side with AllRecipe pan-fried Chinese 5-spice white fish. As a couple who love our veggies, we found the recipe as written makes two perfect servings. Definitely easily doubled for a side you want to serve when there’s guests at the table. I don’t know if it’s because I have a convection oven, but I found that 20 careful minutes at only 400 degrees F. cooked the pairing of carrots and fennle perfectly. It takes no time to prepare and packs an explosion of flavor and texture that we’ll be enjoying often from now on. Appreciate your recipe for a different summer side. Thank you!