why make this recipe

Balsamic Roasted Fennel and Carrots is a delicious side dish that brings out the natural sweetness of the vegetables. The tangy balsamic vinegar pairs perfectly with the earthy flavors of fennel and carrots. This dish is not only easy to prepare but also makes for a colorful addition to any meal. Roasting enhances the flavors, making it a great choice for gatherings or family dinners.

how to make Balsamic Roasted Fennel and Carrots

Ingredients:

2 medium fennel bulbs
4 large carrots
3 tablespoons extra virgin olive oil
1/2 cup balsamic vinegar
1 teaspoon salt
Freshly ground black pepper

Directions:

Preheat your oven to 425°F (220°C).
Wash and trim fennel bulbs, cutting them into wedges. Peel and slice carrots diagonally into uniform pieces.
In a mixing bowl, combine the fennel and carrots. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss until well coated.
Spread the vegetables evenly on a lined baking sheet, ensuring they aren’t overcrowded.
Roast for 25-30 minutes, flipping halfway through, until tender and golden brown.

how to serve Balsamic Roasted Fennel and Carrots

Serve this dish warm as a side to your favorite meats, like grilled chicken or roasted pork. It also pairs well with quinoa or rice for a vegetarian meal. Garnish with fresh herbs like parsley for added color and flavor.

how to store Balsamic Roasted Fennel and Carrots

Store any leftovers in an airtight container in the fridge. They will stay fresh for up to 3 days. You can reheat them in the oven or microwave before serving again.

tips to make Balsamic Roasted Fennel and Carrots

Try to cut the vegetables into similar sizes to ensure even cooking.
If you like a bit of sweetness, add a tablespoon of honey or maple syrup when mixing the vegetables before roasting.
Experiment with different herbs, like thyme or rosemary, to enhance the flavor profile.

variation

For a different twist, you can add other root vegetables like parsnips or sweet potatoes. These will bring new flavors and textures to the dish.

FAQs

Can I use white balsamic vinegar instead?
Yes, white balsamic vinegar will give a milder flavor and light color, which can be a nice variation.

Is this recipe vegan?
Yes, Balsamic Roasted Fennel and Carrots is completely vegan, making it suitable for those following a plant-based diet.

Can I prepare this dish ahead of time?
You can prep the vegetables and toss them in olive oil and balsamic vinegar a few hours before roasting. Just store them in the fridge until you’re ready to roast.