Best 5 Roasted Fennel And Baby Carrots Recipes

Tantalize your taste buds with our delectable Roasted Fennel and Baby Carrots, a symphony of flavors that will elevate your culinary experience. This vibrant dish combines the earthy sweetness of fennel with the naturally sweet and slightly peppery notes of baby carrots, roasted to perfection for a caramelized and tender texture. Drizzled with a zesty lemon-herb vinaigrette, this roasted vegetable medley is a delightful symphony of flavors and textures that will leave you craving more. But that's not all; this article also features a collection of equally enticing recipes, including a mouthwatering Roasted Carrot Soup that transforms simple carrots into a velvety and flavorful delight, and a vibrant Carrot, Apple, and Fennel Slaw that bursts with refreshing acidity and a delightful crunch. Get ready to embark on a culinary journey that celebrates the humble yet extraordinary fennel and carrots, showcasing their versatility and ability to transform ordinary meals into extraordinary culinary adventures.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED FENNEL AND CARROTS

Roasted Fennel and Carrots image

Fennel and multi-colored carrots are roasted in the oven, highlighting their natural flavor and sweetness. I serve this with chickpea cassava couscous for a vegan and gluten-free meal.

Provided by Buckwheat Queen

Categories Side Dish Vegetables Carrots

Time 35m

Yield 4

Number Of Ingredients 4

Ingredients

2 large fennel bulbs
14 ounces multi-colored carrots
2 tablespoons extra-virgin olive oil
1 teaspoon Sriracha salt

Steps:

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.

Nutrition Facts : Calories 115.6 calories, Carbohydrate 12.8 g, Fat 7.1 g, Fiber 4.1 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 319.6 mg, Sugar 4.7 g

ROASTED CARROTS & FENNEL

Roasted Carrots & Fennel image

This addictive fennel recipe 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

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2-1/2 pounds medium carrots, peeled and cut in half lengthwise
1 large fennel bulb, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
1 medium lemon, thinly sliced
1/4 cup olive oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Thinly sliced fresh basil leaves

Steps:

Preheat oven to 375°. 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 2 foil-lined 15x10x1-in. baking pans., Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.

Nutrition Facts : Calories 139 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED POTATOES, CARROTS, AND FENNEL

Roasted Potatoes, Carrots, and Fennel image

Make and share this Roasted Potatoes, Carrots, and Fennel recipe from Food.com.

Provided by Parsley

Categories Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

6 small potatoes, scrubbed and sliced thinly (peel if desired)
2 cups sliced carrots (or halved baby carrots)
1 fennel bulb, washed, trimmed and cut into about 1-inch pieces
2 tablespoons butter, melted
1 -2 tablespoon olive oil
1/4-1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

Preheat oven to 425.
In a large bowl, place sliced potatoes, carrots, and fennel; add remaining ingredients and toss to coat.
Pour into a roasting pan/casserole dish. Roast, uncovered for 35-45 minutes or until veggies are tender.

Nutrition Facts : Calories 318.1, Fat 9.6, SaturatedFat 4.2, Cholesterol 15.3, Sodium 233.7, Carbohydrate 54.2, Fiber 9, Sugar 4.5, Protein 6.5

ROASTED CARROTS AND ONIONS WITH FENNEL FRONDS AND HONEY

Roasted Carrots and Onions with Fennel Fronds and Honey image

Lightly sweet and citrusy roasted carrots with the bright flavor and color of fennel fronds make a delicious side dish!

Provided by SunnyDaysNora

Categories Side Dish Vegetables Carrots

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound carrots, peeled and cut into 3-inch pieces
1 sweet onion, roughly chopped
2 tablespoons olive oil
¼ cup honey
2 tablespoons melted butter
lemons, zested
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
2 tablespoons chopped fennel greens

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine carrots, onion, and olive oil in a bowl. Toss to coat and place on a baking sheet.
Roast in the preheated oven until carrots are tender, about 30 minutes. Transfer to a bowl.
Whisk honey, butter, lemon zest, salt, pepper, and garlic powder together in a small bowl. Pour over carrots and onions in the bowl and toss to coat. Add fennel fronds and toss to combine.

Nutrition Facts : Calories 159.2 calories, Carbohydrate 21.7 g, Cholesterol 10.2 mg, Fat 8.6 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 3.1 g, Sodium 179.1 mg, Sugar 16.3 g

ROASTED BABY CARROTS WITH FENNEL AND SAGE

Roasted Baby Carrots With Fennel and Sage image

Make and share this Roasted Baby Carrots With Fennel and Sage recipe from Food.com.

Provided by katew

Categories Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 1/4 kgs baby carrots, trimmed
1 tablespoon olive oil
1/2 teaspoon fennel seed
16 small sage leaves
salt and pepper

Steps:

Preheat oven 180 C.
Place carrots in small baking tray.
Drizzle with oil.
Sprinkle with fennel seeds, sage and salt and pepper.
Roast for 40 minutes, turning once, or till tender.

Nutrition Facts : Calories 15.9, Fat 1.7, SaturatedFat 0.2, Sodium 1.3, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1

Tips:

Choose the right fennel: Look for bulbs that are firm and have no blemishes. The fronds should be bright green and not wilted.
Trim the fennel: Cut off the root end and any tough outer leaves. Then, cut the bulb in half lengthwise and remove the core.
Roast the fennel and carrots together: This will save you time and energy, and the vegetables will cook evenly.
Use a high oven temperature: This will help the vegetables to caramelize and brown.
Add some herbs and spices: This will give the vegetables extra flavor. Some good options include rosemary, thyme, garlic powder, and onion powder.
Serve immediately: Roasted fennel and carrots are best served hot out of the oven.

Conclusion:

Roasted fennel and baby carrots is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. So next time you are looking for a healthy and flavorful side dish, give roasted fennel and baby carrots a try. You won't be disappointed!