I love roasting vegetables because the heat of the oven caramelizes the natural sugars within the veggies, which really intensifies the flavor, adding a subtle natural sweetness. This combination of vegetables is one of my favorites, and they create a satisfying lunch, appetizer, or side dish for roasted or grilled meat.
Although these vegetables do not need a fancy sauce or dressing to finish them, a light vinaigrette does help meld the flavors together. You can use colored carrots if you prefer, and do choose plump, fresh fennel bulbs and small to medium sized red onions.
Deborah Mele 2022
- 2 Pounds Carrots, Peeled & Cut Into 4-inch Strips
- 3 Medium Red Onions, Peeled & Cut Into Wedges
- 2 Medium Plump Fennel Bulbs, Cut Into Wedges
- 4 Tablespoons Olive Oil
- Salt & Pepper To Taste
- 2 Tablespoons Sherry Vinegar
- 1/4 Cup Olive Oil
- 2 Tablespoons Chopped Fresh Mint Leaves
- 1 Tablespoon Lemon Juice
- Preheat oven to 425 degrees F.
- Cover two large baking sheets with parchment paper, then place the carrots on one sheet, and the fennel and onions on the other.
- Drizzle the vegetables with the olive oil, then season with salt and pepper.
- Roast, tossing a few times as they cook, until the vegetables are golden brown and tender, about 25 minutes for the carrots, and 30 minutes for the onion and fennel.
- Cool to room temperature and arrange in a platter.
- Whisk together the vinaigrette ingredients, then drizzle over the vegetables.
- Serve immediately and enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 244Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 155mgCarbohydrates: 20gFiber: 6gSugar: 9gProtein: 2g