This Roasted Fennel and Carrots with Thyme recipe is a delightful side dish that brings out the natural sweetness of the vegetables. Perfect for Thanksgiving or any festive gathering, it combines the unique flavor of fennel with the earthiness of carrots, enhanced by aromatic thyme.
The preparation is simple, making it an excellent choice for both novice and experienced cooks. This dish not only adds color to your table but also offers a delicious complement to your main courses.
Simple Roasted Fennel and Carrots with Thyme
In this recipe, fennel and carrots are roasted until tender and caramelized, creating a flavorful side dish that serves 4-6 people. The roasting process enhances the natural flavors, making it a wonderful addition to any holiday meal.
Ingredients
- 2 medium fennel bulbs, trimmed and cut into wedges
- 4 large carrots, peeled and sliced into sticks
- 3 tablespoons olive oil
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Vegetables: In a large bowl, combine the fennel wedges and carrot sticks. Drizzle with olive oil, and season with salt, pepper, and thyme. Toss to coat evenly.
- Roast the Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
- Finish and Serve: If desired, drizzle with balsamic vinegar before serving. Transfer the roasted vegetables to a serving dish and enjoy warm.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4-6 servings
- Calories: 150kcal
- Fat: 7g
- Protein: 2g
- Carbohydrates: 20g
