Balsamic-Roasted Fennel and Carrots
Servings 4
Equipment
- Baking Sheet
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.