This easy recipe features tender roasted fennel and sweet carrots drizzled with balsamic vinegar. The flavors blend perfectly for a tasty and colorful side dish!
I love how simple this dish is! Just chop, toss, and roast. Honestly, it makes my kitchen smell amazing, and who doesn’t love a dish that looks as good as it tastes? 😍
Key Ingredients & Substitutions
Fennel: Fennel brings a unique flavor, slightly sweet and anise-like. If fennel isn’t available, you can substitute with celery for crunch or even roasted bell peppers for sweetness.
Carrots: Use vibrant, fresh carrots for a sweet contrast to fennel. You could switch to parsnips for a similar texture and a different sweetness, or even sweet potatoes for a heartier option!
Balsamic Vinegar: This vinegar enhances the dish with its tangy flavor. If you don’t have balsamic, try red wine vinegar mixed with a bit of sugar or apple cider vinegar for a different, yet tasty kick.
Olive Oil: Extra virgin olive oil is my favorite for its flavor. You can substitute with avocado oil or even melted coconut oil, but avoid oils that have strong flavors that might overwhelm the dish.
How Do You Roast Vegetables to Perfection?
Roasting brings out all the flavors! To get it right, pay attention to a few simple steps:
- Make sure all your pieces are about the same size for even cooking.
- Don’t overcrowd the baking sheet; give space so they roast instead of steam.
- Check them halfway and stir gently. This ensures they brown beautifully on all sides.
- Lifting them out of the oven when they are tender and slightly caramelized will keep that perfect flavor!
Follow these tips, and you’ll enjoy wonderfully roasted fennel and carrots that are bursting with flavor!
Easy Balsamic Roasted Fennel and Carrots
Ingredients You’ll Need:
- 2 medium fennel bulbs, trimmed and cut into wedges
- 4 large carrots, peeled and cut into sticks or chunks
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh thyme or rosemary sprigs (optional, for garnish)
How Much Time Will You Need?
This delightful dish will take about 10 minutes to prep and 30-40 minutes to roast in the oven. So you’re looking at a total time of around 50 minutes or less to enjoy these yummy vegetables!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This is the perfect temperature for roasting, which brings out the natural sweetness of the vegetables! Line a baking sheet with parchment paper or give it a light grease with cooking spray to prevent sticking.
2. Prepare the Vegetables:
In a large bowl, combine the wedges of fennel and the carrot sticks or chunks. Make sure everything is cut roughly the same size so they cook evenly. It’s all about teamwork for those flavors!
3. Make the Dressing:
In a smaller bowl, whisk together the olive oil, balsamic vinegar, honey or maple syrup (if you want a touch of sweetness), minced garlic, salt, and pepper. This mixture is what gives your veggies that tasty boost.
4. Coat the Veggies:
Pour the dressing over the fennel and carrots in the large bowl. Toss everything until all the pieces are beautifully coated in that delicious mixture. We want every bite to be bursting with flavor!
5. Roast the Vegetables:
Spread the carb-licious mix on the prepared baking sheet in a single layer. Roasting them like this helps them get that lovely caramelized edge. Pop them in the preheated oven and roast for about 30-40 minutes. Be sure to stir them halfway through to ensure even cooking.
6. Garnish and Serve:
Once they’re tender and have that nice caramel color, take them out of the oven. If you like, add fresh thyme or rosemary as a beautiful garnish. Serve warm as a delightful side dish, and watch everyone enjoy!
Enjoy your tangy, flavorful, and vibrant Balsamic Roasted Fennel and Carrots! 😋
Can I Use Different Vegetables in This Recipe?
Absolutely! This recipe is versatile. You can substitute fennel with other vegetables like zucchini or eggplant, and mix in other root vegetables like parsnips or sweet potatoes alongside the carrots for additional flavor and texture. Just make sure to adjust cooking times for any denser vegetables.
Can I Make This Recipe Ahead of Time?
Yes! You can prep the vegetables and coat them with the dressing a few hours in advance. Just store them in the fridge until you’re ready to roast. For best results, try to roast them just before serving to keep that lovely texture!
What’s the Best Way to Store Leftovers?
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, spread them out on a baking sheet and warm them in the oven at 350°F (175°C) until heated through or use the microwave for a quicker option.
Can I Use a Different Type of Vinegar?
Yes, you can substitute balsamic vinegar with red wine vinegar or apple cider vinegar, keeping in mind that these options may alter the flavor slightly. If you do, consider adding a bit of sugar for sweetness to balance the tang!
