Roasted Baby Carrots, Fennel, and Shallots
I wanted a simple, easy, and tasty side dish to pair with a roasted chicken I made for dinner recently. After looking through the fridge, I made this roasted baby carrots, fennel, and shallots recipe, drizzled with the garlic-infused olive oil I had just made. The veggies smelled incredible while they roasted and tasted fantastic. I loved the garlicky flavor of the veggies and the caramelized bits on the shallots, fennel, and carrots. These roasted veggies were delicious with the mashed potatoes and roasted chicken.Â
Roasted Baby Carrots, Fennel, and Shallots
Ingredients:
- Several baby carrots
- 1 bulb of fennel, chopped into pieces
- 2 shallots, quartered
- Garlic-infused olive oil, to taste (plain olive oil is fine)
- Sea salt and freshly cracked pepper, to taste
How to Make Roasted Baby Carrots, Fennel, and Shallots:
Preheat the oven to 375 degrees. Coat a baking sheet with a bit of olive oil.
Place the baby carrots, fennel, and shallots together on the baking sheet with some of the garlic-infused olive oil (or plain is fine too). Season with sea salt and freshly cracked pepper to taste. Toss to coat evenly.
Roast for 30-40 minutes, tossing every 10 minutes or so to prevent burning.
Remove from the oven and serve immediately. Enjoy.
Ingredients
- Several baby carrots
- 1 bulb of fennel chopped into pieces
- 2 shallots quartered
- Garlic-infused olive oil to taste (plain oil is fine)
- Sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 375 degrees. Coat a baking sheet with a bit of olive oil.
- Place the baby carrots, fennel, and shallot together on the baking sheet with some of the garlic-infused olive oil (or plain is fine too). Season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly.
- Place into the oven and roast for 30-40 minutes, tossing every 10 minutes or so to prevent burning.
- Remove from the oven and serve immediately. Enjoy.
Love roasted veggies and I would eat the whole tray in no time!
Perfect combination. Theses vegetables go together so well. Roasting makes them even better. Great recipe.
The recipe looks great. Unfortunately I am not able to get fennel in my neck of the woods. Can you suggest some other vegetables?
Thanks
June,
Just carrots and shallots would be tasty but you could also throw in some parsnip, squash, and bell peppers. You could add in some green beans or grape tomatoes in the last 10 minutes of roasting too.
~Pam
I love fennel and can tell this would be the PERFECT side dish for a delicious roast chicken!
Nothing beats roast vegetables, mouth watering. Have a good week Diane
I’m going to have to roast a chicken just to go with this side! It looks delicious.
I love a good simple roasted veggie side dish!