Roasted Balsamic Carrots & Fennel Recipe: This Easy Mediterranean Vegetable Recipe Is Tasty, Healthy Eating by Donna John
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 recipe evolved.
Fennel, carrots and onions are baked in a simple balsamic herb dressing flavored with lemon and garlic. Serve this easy roasted vegetable recipe as a side dish or spoon it over lettuce for a main dish vegetarian salad. You could even add some chicken to it for a complete one-skillet meal.
Cuisine: American / Mediterranean
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
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.
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