Roasted Carrots & Fennel Recipe

4.5 3 3
Roasted Carrots & Fennel Recipe
Roasted Carrots & Fennel Recipe photo by Taste of Home
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Roasted Carrots & Fennel Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 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

Directions

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.
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

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.

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  • 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
  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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Reviews forRoasted Carrots & Fennel

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MY REVIEW
Laurelsinthekitchen User ID: 8250122 286044
Reviewed Apr. 2, 2018

"My family enjoys roasted vegetables so tried this for something different. They said they were okay but weren't impressed with them enough to have them again."

MY REVIEW
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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