Side Dish: Fennel Roasted Carrots
Recipe Rundown
Taste: Refreshingly sweet.
Texture: My carrots ended up being more crunchy then I would have liked so I edited to recipe to chop the carrot pieces small so they cook more thoroughly and quickly. I would recommend trying this recipe with baby carrots.
Taste: Refreshingly sweet.
Texture: My carrots ended up being more crunchy then I would have liked so I edited to recipe to chop the carrot pieces small so they cook more thoroughly and quickly. I would recommend trying this recipe with baby carrots.
Ease: Super quick and easy and if you follow my baby carrot recommendation, even easier. Perfect for a weeknight side or when your main dish requires all your attention.
Appearance: These bright orange carrots look delectable chopped diagonally with specks of vibrant green parsley.
Pros: Simple, fast, healthy.
Cons: Mine were a bit undercooked.
Would I make this again? Yes, but I’ll try it with baby carrots (easier and sweeter).
Roasted Carrots with Fennel Seeds
Serves 4
From Cooking Light Magazine
- 2 cups carrots, cut diagonally into 1-inch pieces
- 2 teaspoons olive oil
- 1/2 teaspoon fennel seeds, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped Italian parsley
Preheat oven to 425 degrees F. Toss all ingredients together in a small bowl. Arrange carrots in an even layer on a baking sheet. Roast for 15-20 minutes, or until tender. Toss with parsley and serve.
full of simplicity, nice and lovely carrots!
Love the idea of roasted carrots instead of simply boiling or steaming them.
This looks exactly like it does when you order in! Sounds delicious