Description
This Balsamic Roasted Fennel and Carrots recipe features tender, caramelized fennel and sweet carrots tossed in a tangy balsamic glaze. Perfectly roasted to bring out their natural flavors and complemented by a hint of thyme and honey, this Mediterranean-inspired side dish is both healthy and delicious. Serve it warm alongside roasted meats or as a hearty vegetarian main over grains like quinoa or farro.
Ingredients
Scale
Vegetables
- 2 large fennel bulbs, trimmed and cut into wedges
- 4 large carrots, peeled and cut into 2-inch sticks
For the Dressing
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare the dressing: In a large mixing bowl, whisk together olive oil, balsamic vinegar, honey, salt, pepper, and thyme until well combined to create a flavorful glaze.
- Toss the vegetables: Add the fennel wedges and carrot sticks to the bowl with the dressing. Toss thoroughly to coat all pieces evenly with the mixture.
- Arrange on baking sheet: Spread the coated vegetables out in a single layer on a baking sheet lined with parchment paper to ensure even roasting.
- Roast: Place the baking sheet in the oven and roast for 35 to 40 minutes, flipping the vegetables halfway through to ensure they caramelize and become tender evenly.
- Serve: Once the carrots are tender and fennel is golden and caramelized, remove from oven and serve warm. Optionally, drizzle with extra balsamic vinegar for a deeper flavor.
Notes
- For a deeper flavor, drizzle with a bit of extra balsamic vinegar just before serving.
- This dish pairs well with roasted meats or makes a satisfying vegetarian main when served over grains like quinoa or farro.
