Why You’ll Love This Recipe
Sweet & Tangy: Balsamic vinegar caramelizes the vegetables for a rich flavor.
Easy & Quick: Minimal prep with straightforward roasting.
Healthy Side: Packed with vitamins and fiber from fresh vegetables.
Versatile: Pairs well with a variety of main dishes, from poultry to seafood.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 medium fennel bulbs
- 4 large carrots
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley, for garnish (optional)
Directions
- Preheat Oven: Set oven to 400°F (200°C).
- Prepare Vegetables: Trim fennel bulbs and cut into wedges. Peel carrots and slice diagonally into uniform pieces.
- Mix Dressing: In a large bowl, whisk olive oil, balsamic vinegar, thyme, salt, and black pepper.
- Toss Vegetables: Add fennel and carrots to the bowl and toss until well coated with the balsamic mixture.
- Arrange on Baking Sheet: Spread vegetables in a single layer on a parchment-lined baking sheet.
- Roast: Bake for 25–30 minutes, flipping halfway through, until tender and caramelized.
- Garnish & Serve: Remove from oven, sprinkle with fresh parsley if desired, and serve warm.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
- Add sliced red onions or parsnips for extra sweetness.
- Use fresh thyme or rosemary instead of dried herbs.
- Sprinkle with toasted nuts like walnuts or pine nuts for crunch.
- Drizzle a little honey before roasting for enhanced caramelization.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes to retain texture.
FAQs
Can I roast these vegetables together with other veggies?
Yes, root vegetables like sweet potatoes or beets roast well alongside fennel and carrots.
How do I know when the vegetables are done?
They should be tender when pierced with a fork and have golden, caramelized edges.
Can I use fresh herbs instead of dried?
Yes, fresh herbs can be added before roasting or as a garnish after.
Is this recipe vegan?
Yes, it contains no animal products.
Can I prepare this ahead of time?
You can prep and coat the vegetables in advance, then roast when ready.
How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 3 days.
Can I make this gluten-free?
Yes, naturally gluten-free.
What main dishes pair well with this?
Perfect with roasted chicken, grilled fish, or vegetarian mains.
Can I add garlic?
Yes, minced garlic can be added with the oil and vinegar for extra flavor.
Conclusion
Balsamic Roasted Fennel and Carrots is a deliciously simple side dish that brings out the best in fresh vegetables with a perfect balance of sweet and tangy flavors. Easy to prepare and versatile, it’s sure to become a staple accompaniment for your meals.
Balsamic Roasted Fennel and Carrots: An Incredible Essential Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: International
- Diet: Vegan
Description
Balsamic Roasted Fennel and Carrots is a simple, flavorful side dish that highlights the natural sweetness of root vegetables enhanced with tangy balsamic vinegar and fragrant thyme. Perfect for adding a healthy and delicious touch to any meal.
Ingredients
2 medium fennel bulbs
4 large carrots
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
Fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Trim fennel bulbs and cut into wedges. Peel carrots and slice diagonally into uniform pieces.
- In a large bowl, whisk olive oil, balsamic vinegar, thyme, salt, and black pepper.
- Add fennel and carrots to the bowl and toss until well coated with the balsamic mixture.
- Spread vegetables in a single layer on a parchment-lined baking sheet.
- Bake for 25–30 minutes, flipping halfway through, until tender and caramelized.
- Remove from oven, sprinkle with fresh parsley if desired, and serve warm.
Notes
Add sliced red onions or parsnips for extra sweetness.
Use fresh thyme or rosemary instead of dried herbs.
Sprinkle with toasted nuts like walnuts or pine nuts for crunch.
Drizzle a little honey before roasting for enhanced caramelization.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F (175°C) for 10–15 minutes to retain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
