Description
This Balsamic Roasted Fennel and Carrots recipe features tender caramelized fennel and sweet carrots roasted to perfection with a flavorful balsamic glaze. Enhanced by honey, garlic, and fresh herbs, this easy and healthy side dish brings vibrant color and a touch of sweetness to any meal. Perfect for a weekday dinner or holiday feast, it’s vegetarian and gluten-free.
Ingredients
Scale
Vegetables
- 2 fennel bulbs, trimmed and cut into wedges
- 5 large carrots, peeled and cut into sticks
Glaze and Seasoning
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme or 4 sprigs
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting.
- Prepare vegetables: Arrange the fennel wedges and carrot sticks evenly on a large baking sheet.
- Make the glaze: In a small bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, salt, and black pepper to create a flavorful coating.
- Coat the vegetables: Pour the glaze over the fennel and carrots, tossing them thoroughly to ensure even coverage.
- Add thyme and roast: Spread the vegetables in a single layer on the sheet and add the fresh thyme sprigs. Place in the oven and roast for 30 to 35 minutes, stirring halfway through to promote even caramelization and tenderness.
- Finish and garnish: Once roasted, remove the thyme sprigs and sprinkle chopped fresh parsley over the vegetables before serving.
Notes
- For deeper caramelization, increase oven temperature to 425°F during the last 5 minutes of roasting.
- Substitute honey with maple syrup to make the dish suitable for vegans.
- Ensure vegetables are cut into uniform sizes to promote even cooking.
- Use fresh herbs for best flavor; dried thyme can be used but reduce quantity to 1/2 teaspoon.
