Description
Roasted carrots and fennel seasoned with coriander, cumin, and basil, perfect as a savory side dish.
Ingredients
Scale
- 4 (900g) Carrots, cut into even-sized pieces
- 1 (300g) Fennel bulb, cut into even-sized pieces
- 3 tablespoons (45ml) Olive oil, for roasting
- 11/2 teaspoon (5g) Salt, to taste
- 1/21/2 teaspoon (2.5g) Pepper, to taste
- 2 tablespoons (10g) Fresh sage, chopped
- 4 (12g) Garlic cloves, minced
- 11/2 teaspoon (5g) Anise seeds
Instructions
- Preheat & Prepare: Start by heating your oven to 375 degrees F (190 degrees C). Line your baking sheet with parchment paper to prevent sticking. This will help avoid a messy cleanup later.
- Chop Vegetables: Cut the carrots and fennel into even-sized pieces, about 1 inch each. This will ensure they roast evenly and look bright and fresh.
- Season Generously: Sprinkle salt, pepper, sage, garlic, and anise seeds over the veggies generously, making sure they are well coated. You should start smelling the wonderful aroma.
- Toss & Arrange Cozy: Gently toss everything together and spread the veggies on the baking sheet in a single layer. Make sure not to crowd the pan, as this can cause steaming instead of roasting.
- Roast & Stir Halfway: Place the baking sheet in the oven and roast for 50 minutes, stirring halfway through. The veggies are done when tender and slightly caramelized, with a sweet smell filling your kitchen.
- Garnish & Serve: Once done, take out the veggies and toss them with a bit more freshly chopped herbs. Serve right away for the best flavor and warmth.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- If the vegetables are not roasting evenly, ensure they are cut into similar sizes, about 1 inch, to promote even cooking.
- If the vegetables appear too dry, add an extra tablespoon of olive oil or cover the pan with foil during roasting.
- If garlic starts to burn before the veggies are done, add it halfway through the cooking time for a milder flavor.
- Reheat the vegetables in the microwave or oven until warmed through, about 10 minutes at 375 degrees F (190 degrees C).
- Serve this dish with a side of bean mash or a fresh green salad. You can also top with extra goat cheese before serving for added richness.
- Consider adding sweet potatoes for a different texture. You can also substitute goat cheese with feta or blue cheese. Including spices like cumin or paprika can give the dish an added depth of flavor.
- For the carrots, use the thinnest and most delicate varieties for the best results. If you do not have fresh herbs, dried ones can be used, but adjust the amounts accordingly.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg