Roasted Carrots & Fennel Recipe
Roasted Carrots & Fennel Recipe photo by Taste of Home
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Roasted Carrots & Fennel Recipe

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This addictive vegetable combo 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
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 serving: 139 calories, 7g fat (1g saturated fat), 0 cholesterol, 262mg sodium, 18g carbohydrate (9g sugars, 6g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.


  1. 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 two foil-lined 15x10x1-in. baking pans.
  2. Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil. Yield: 8 servings.
Originally published as Roasted Carrots & Fennel in Taste of Home February/March 2016, p33

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lapodo User ID: 4472715 245019
Reviewed Mar. 6, 2016

"Ditto NCDorothy"

ncdorothy User ID: 8786901 244593
Reviewed Feb. 27, 2016

"Wonderful! The leftovers were even better the next day. This is going into my file for potluck dishes. I can make it ahead of time and reheat plus it will travel well. This is a keeper."

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