Roasting fennel and colorful carrots in the oven brings out their inherent flavor and sweetness. For a vegan and gluten-free supper, I serve this with chickpea cassava couscous.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 large fennel bulbs
- 14 ounces multi-colored carrots
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Sriracha salt
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Remove the outer layers of the fennel but leave the fronds. Wash with water. Cut into eighths. Scrub carrots under running water, leaving about 4 inches of the green tops. If your carrots are larger than 3/4-inch in diameter, cut them in half.
- Arrange the vegetables on the prepared baking sheet. Drizzle with olive oil and sprinkle Sriracha salt evenly over the vegetables.
- Bake in the preheated oven until the vegetables are tender but not too soft, 20 and 25 minutes. Turn on the broiler and brown the vegetables for about 2 minutes. Serve warm.
Reviews
I added some red potatoes and parsnips, tossed in olive oil with some finely chopped fennel fronds. Very fragrant and yummy.
Absolutely delicious. I didn’t have sriracha seasoning, but olive oil and salt let the already-good flavor combination of carrots and fennel here, shine. I cut the fennel in half again after eighths, too, and that was the right size for me.
Lovely combination. Perfect for cooler nights.