Roasted Carrots and Fennel Recipe
This addictive combo is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots—as many as the pans will hold. —Lily Julow, Lawrenceville, Georgia
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1 medium lemon thinly sliced
- thinly sliced fresh basil leaves
- 2-1/2 pounds medium carrots cut in half lengthwise
- 1 large fennel bulb cut into 1/2-inch wedges
- 1 large red onion cut into 1/2-inch wedges
- Carbohydrate 2.41997828309465 g
- Cholesterol 0 mg
- Fat 1.82975313114206 g
- Fiber 1.00177751620349 g
- Protein 0.529732277577492 g
- Saturated Fat 0.238648403341421 g
- Serving Size 1 1 serving (34g)
- Sodium 16.1229655442727 mg
- Sugar 1.41820076689116 g
- Trans Fat 0.119605004058232 g
- Calories 26 calories
Directions Preheat oven to 375degrees. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to two foil-lined 15x10x1-in. baking pans. Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil. Yield: 8 servings. Originally published as Roasted Carrots & Fennel in Taste of Home February/March 2016, p33
