Filed Under: Side Dish

Side Dish: Fennel Roasted Carrots

Recipe By Tessa Arias
  |  
September 28th, 2010
 
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.

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.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Big BOYs Oven — September 29, 2010 at 5:40 am

    full of simplicity, nice and lovely carrots!

  2. #
    Lisa — September 30, 2010 at 2:03 am

    Love the idea of roasted carrots instead of simply boiling or steaming them.

  3. #
    Pretty. Good. Food. — October 1, 2010 at 4:36 am

    This looks exactly like it does when you order in! Sounds delicious 🙂

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