Description
A delicious side dish featuring roasted fennel and carrots with a tangy balsamic glaze that enhances their natural sweetness.
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 to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and trim the fennel bulbs, cutting them into wedges. Peel and slice the 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.
Notes
For added sweetness, consider mixing in honey or maple syrup. Garnish with fresh herbs like parsley before serving.