Balsamic-Roasted Fennel and Carrots
Highlighting their natural flavor and sweetness, caramelized balsamic-roasted fennel and carrots with mini onions are a hearty, tangy, and filling side dish that pairs especially well with roasted meat.Â
I was making some roasted chicken thighs with pan gravy, creamy mashed potatoes, and dinner rolls for dinner, and wanted some roasted veggies as a side to complete the meal. After looking through the fridge, I found a fennel bulb, carrots, and mini yellow onions (cipollini) that I thought would be a good combo. I adapted a recipe I found on Healthy World Cuisine that sounded good & easy. The veggies smelled delicious while roasting, tasted sweet & tangy, and paired very well with the rest of our meal.
Balsamic-Roasted Fennel and Carrots
Ingredients:
- 1 fennel bulb, outer thick layer removed, cut into 8 thin wedges
- 6 small carrots, peeling and halving them lengthwise
- 5 mini yellow onions or cipollini onions, skins peeled
- 2 tbsp olive oil
- 2 tbsp white balsamic vinegar
- Juice of ½ lemon
- ½ tsp garlic powder
- ¼ tsp dried basil
-  ¼ tsp dried oregano
- Sea salt and freshly cracked black pepper, to taste
How to Make Balsamic-Roasted Fennel and Carrots:
Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
Prepare the fennel by removing & discarding the outer layer of the fennel bulb. Cut your fennel in half, then cut each half into 4 thin half-moon slices.
Prepare the carrots by trimming the ends, peeling, and slicing them in half lengthwise.
Prepare the mini onions by trimming the ends, and peeling off & discarding the outer layer of skin.
Place the veggies on the prepared baking sheet.
Prepare the vinaigrette by combining the olive oil, white balsamic vinegar, lemon juice, garlic powder, basil, oregano, sea salt, and freshly cracked black pepper to taste in a glass jar. Whisk until well combined.
Pour the well-whisked vinaigrette over the veggies, toss to coat them evenly, then spread out in an even layer.
Roast the vegetables in the oven for 25-30 minutes, turning them halfway through roasting.
Sprinkle the top with chopped parsley or fennel fronds and serve with lemon wedges. Enjoy.
Equipment
Ingredients
- 1 fennel bulb outer thick layer removed, cut into 8 thin wedges
- 6 carrots peeling and halving them lengthwise
- 6 mini yellow onions or cipollini onions skins peeled
- 2 tbsp olive oil
- 2 tbsp white balsamic vinegar
- Juice of ½ lemon
- ½ tsp garlic powder
- ¼ tsp dried basil
- ¼ tsp dried oregano
- Sea salt and freshly cracked black pepper to taste
Instructions
- Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
- Prepare the fennel by removing & discarding the outer layer of the fennel bulb. Cut your fennel in half, then cut each half into 4 thin half-moon slices.
- Prepare the carrots by trimming the ends, peeling, and slicing them in half lengthwise.
- Prepare the mini onions by trimming the ends, and peeling off & discarding the outer layer of skin.
- Place the veggies on the prepared baking sheet.
- Prepare the vinaigrette by combining the olive oil, white balsamic vinegar, lemon juice, garlic powder, basil, oregano, sea salt, and freshly cracked black pepper to taste in a glass jar. Whisk until well combined.
- Pour the well-whisked vinaigrette over the veggies, toss to coat them evenly, then spread out in an even layer.
- Roast the vegetables in the oven for 25-30 minutes, turning them halfway through roasting.
- Sprinkle the top with chopped parsley or fennel fronds and serve with lemon wedges. Enjoy.
Just had some fennel too! This is simple yet so good.