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
