Description
A delightful and flavorful side dish featuring the natural sweetness of roasted fennel and carrots, enhanced with a balsamic glaze. This vegan and gluten-free recipe is easy to make and perfect for a Mediterranean-inspired meal.
Ingredients
Scale
Fennel and Carrots:
- 2 medium fennel bulbs, trimmed and cut into wedges
- 4 large carrots, peeled and cut into sticks
Marinade:
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional:
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the marinade: In a large bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
- Coat the vegetables: Add fennel wedges and carrot sticks to the marinade, tossing to coat evenly.
- Roast: Spread the vegetables on a parchment-lined baking sheet in a single layer. Roast for 30–35 minutes, turning halfway through, until vegetables are tender and caramelized.
- Serve: Transfer to a serving platter and garnish with chopped parsley before serving.
Notes
- For extra flavor, add a pinch of crushed red pepper flakes before roasting.
- This dish pairs well with roasted chicken or fish and can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: about 1 cup
- Calories: 120
- Sugar: 9 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
