Roasted Carrots & Fennel

Name: Roasted Carrots & Fennel
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings.
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

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

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 2 foil-lined 15x10x1-in. baking pans.
Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.

Nutrition 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.

Reviews

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Average Rating:

Laurelsinthekitchen

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.
ncdorothy

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.