Roasted Fennel and Baby Carrots

Name: Roasted Fennel and Baby Carrots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 bunches baby carrots, peeled and trimmed, leaving 1/2 inch of stems intact; 0 teaspoons black pepper; 2 mediums fennel bulbs, stalks discarded and bulbs cut into 1/2-inch-thick wedges; 1 teaspoon fennel seeds; 3 Tbsps olive oil; 1 teaspoons salt; 3 Tbsps water

Roasted Fennel and Baby Carrots might be just the side dish you are searching for. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 245 calories, 4g of protein, and 8g of fat. If you have olive oil, salt, water, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. (If you are making just this dish, you can put oven rack in middle position and roast vegetables on that rack throughout.)

Ingredients you will need

Vegetable

Equipment you will use

Oven

Toss carrots and fennel with olive oil, water, fennel seeds, salt, and pepper and arrange in 1 layer in a 17- by 11-inch shallow baking pan. Cover pan with foil and roast vegetables in lower third of oven 10 minutes, then uncover and roast, turning occasionally, 10 minutes more. Switch pan to upper third of oven and roast until vegetables are tender and browned, about 10 minutes more.

Ingredients you will need

Fennel Seeds