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Roasted Fennel and Carrots
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Prep Time:
10 minutes
10 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
35 minutes
35 minutes
Roasted fennel and rainbow carrots enhance their natural sweetness in the oven.
Ingredients:
- 2 large fennel bulbs
- 14 ounces multi-colored carrots
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Sriracha salt
Instructions:
- Preheat your oven to a toasty 400 degrees F (200 degrees C) and get a large baking sheet ready by lining it with aluminum foil.
- Peel off the outer layers of the fennel, keeping the fronds intact, and rinse with water. Cut into eighths. Wash the carrots, leaving about 4 inches of the green tops. If the carrots are over 3/4-inch in diameter, halve them.
- Place the vegetables in a single layer on the baking sheet, then generously drizzle with olive oil and evenly sprinkle Sriracha salt on top.
- Roast the vegetables in the preheated oven until tender with a slight crisp, for 20-25 minutes. Broil for 2 minutes until golden brown. Serve hot.
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