Roasted Fennel and Carrots

0
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
A fantastic combination of flavor and texture that barely needs any additional seasoning. Excellent with roasted poultry, meat or fish.

Ingredients

olive oil cooking spray

3 spray(s)

uncooked carrot(s)

4 medium, peeled and thinly sliced

uncooked fennel bulb(s)

2 medium, trimmed and thinly sliced

table salt

¼ tsp, or less to taste

black pepper

¼ tsp, freshly ground, or less to taste

orange zest

2 tsp, navel, minced, optional*

Instructions

  1. Preheat oven to 425ºF. Coat a large roasting pan with cooking spray.
  2. Place carrots and fennel in a single layer in prepared pan; coat with cooking spray. Roast, stirring once or twice, until vegetables begin to turn lightly golden, about 15 to 20 minutes. Season to taste with salt and pepper; sprinkle with zest. Yields about 1/2 cup per serving.

Notes

*Feel free to substitute 1 to 2 teaspoons of fresh lemon juice, 1/4 cup of minced fresh parsley, 1 tablespoon of minced fresh dill or 1 tablespoons of minced fresh tarragon for the orange zest.

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