This colorful dish features sweet carrots and crunchy fennel, all roasted to perfection with a splash of balsamic vinegar. It’s a simple way to enjoy veggies!
Roasting brings out their natural sweetness, and the balsamic adds a tasty twist. I love serving it alongside grilled meat. It’s like a flavor party on your plate! 🎉
Key Ingredients & Substitutions
Fennel: Fennel bulbs are the star of this dish, providing a unique anise flavor. If you can’t find fennel, celery or even leeks can be good substitutes in flavor and texture.
Carrots: Carrots add sweetness and color. You can swap them for parsnips or sweet potatoes for a different taste or use a mix of your favorite root vegetables.
Balsamic vinegar: This gives a lovely tanginess. If you’re out, try apple cider vinegar or red wine vinegar, but add a little extra sweetness to balance the flavor.
Herbs: Dried thyme or rosemary enhances the dish. If you prefer fresh herbs, use them instead, just double the amount as they are less potent.
How Can I Ensure Perfectly Roasted Vegetables?
The key to roasted veggies is even cooking and caramelization. Here are some tips:
- Make sure to cut the fennel and carrots into similar sizes for uniform cooking.
- Don’t overcrowd the baking sheet; give them space for air circulation which helps them roast instead of steam.
- Turning the vegetables halfway through ensures even browning and that delicious caramelization.
- Keep an eye on them near the end of roasting; depending on your oven, they might need a little less or more time.
When done, the fennel should be tender and starting to brown, while carrots should be cooked through but still hold their shape. Enjoy your colorful, tasty side dish!
Easy Balsamic Roasted Fennel and Carrots
Ingredients You’ll Need:
For the Vegetables:
- 2 medium fennel bulbs, trimmed and sliced into wedges
- 4 large carrots, peeled and cut into sticks or large chunks
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
- 1 teaspoon dried thyme or rosemary (optional)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley or fennel fronds, chopped
How Much Time Will You Need?
This delicious side dish takes about 10 minutes to prepare, and then you’ll roast it for 25-30 minutes. All in all, you can enjoy these flavorful veggies in under an hour!
Step-by-Step Instructions:
1. Prepping Your Oven and Vegetables:
Start by preheating your oven to 400°F (200°C). While it warms up, grab a large bowl and prepare your vegetables. Trim the fennel bulbs and slice them into wedges, and peel the carrots before cutting them into sticks or large chunks.
2. Tossing Everything Together:
Once your veggies are prepped, add them to the bowl. Pour in the olive oil and balsamic vinegar. If you like a touch of sweetness, add the honey or maple syrup. Sprinkle in the dried thyme or rosemary, along with salt and pepper to taste. Toss everything together until all the pieces are well-coated in the dressing.
3. Spreading and Roasting:
Next, line a baking sheet with parchment paper or foil for easy cleanup. Spread the fennel and carrot mixture in a single layer on the baking sheet. This will help them roast evenly. Now, pop them in your preheated oven and roast for 25-30 minutes. Don’t forget to turn them halfway through to ensure they caramelize beautifully on all sides!
4. Serving Up Your Dish:
When your veggies are tender and the fennel is lovely and caramelized around the edges, take them out of the oven. Transfer them to a serving dish, and for a nice touch, sprinkle some freshly chopped parsley or fennel fronds on top.
5. Enjoy!
Serve these roasted fennel and carrots warm as a delightful side to any main dish. Enjoy the blend of sweet and tangy flavors, and the wonderful textures will surely impress!
This dish is not only easy to make but also a beautiful addition to your table. Happy cooking! 🍽️
Can I Use Other Vegetables in This Recipe?
Absolutely! You can mix in other vegetables like potatoes, bell peppers, or Brussels sprouts for variety. Just ensure they’re cut into similar sizes for even cooking.
Can I Prepare This Dish in Advance?
Yes, you can prep the vegetables and toss them with the dressing a few hours ahead of time. Just keep them stored in the fridge until you’re ready to roast them.
How Do I Store Leftovers?
Store leftover balsamic roasted fennel and carrots in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) until heated through, or microwave for a quick option.
What’s the Best Way to Serve This Dish?
This roasted vegetable medley pairs wonderfully with grilled meats, fish, or as a bed for quinoa. You can also enjoy it cold in salads for a refreshing touch!
