Mediterranean Diet Roasted Balsamic Carrots & Fennel Recipe (8 Ingredients) by Donna John
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It seems like everyone is on the heart-healthy Mediterranean diet. The Mediterranean Diet includes lots of fresh vegetables and fresh herbs. There's one vegetable that many overlook when strolling through the product department or farmers market: fennel.
Fennel is a Blue Zone vegetable/herb that just doesn't get enough love. Wanting to eat healthier and find ways to add more fennel into my diet, this easy Mediterranean-inspired vegetable recipe evolved.
Fennel, carrots and onions are baked in a simple balsamic herb dressing flavored with lemon and garlic. The vegetable side dish is so fresh, healthy and delicious. To make this baked gluten-free recipe you will need the following wholesome ingredients: a bulb of fennel, carrots, pearl onions or a regular onion, balsamic vinegar, a lemon for juicing, olive oil, dried Italian seasoning and garlic powder. Check out the health benefits or fennel, the health benefits of onion and the health benefits or carrots.
Serve this easy vegan and vegetarian roasted vegetable recipe as a side dish or spoon it over lettuce or a grain for a main dish vegetarian salad. You could even add some chicken to it for a complete one-pan meal.
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Ingredients
- 1 bulb fennel, washed, fronds removed and sliced
- 3 - 4 carrots, cut into chunks (I did not peel mine)
- 8 - 10 fresh pearl onions, cleaned, or 1 onion, cut into large pieces (I used pearl onions)
- 2 tablespoons balsamic vinegar
- juice of half a lemon
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning (or your favorite seasoning blend)
- 1/2 teaspoon garlic powder
Here's how to make it:
- Put the fennel, carrots and onions into an ovenproof skillet (I used a cast iron skillet) or on a baking sheet. Season with salt and pepper.
- Combine the balsamic vinegar, lemon juice, olive oil, Italian seasoning and garlic powder in a small bowl. Stir to combine.
- Pour the mixture over the vegetables and toss to coat.
- Bake in a preheated 425-degree F oven for 20 minutes. Stir. Continue to bake another 20 more minutes. Garnish with fennel fronds and a drizzle of olive oil, if desired. Store any leftovers in an airtight container in the fridge.
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