Roasted Carrots With Fennel

3
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"The fennel, coriander & cumin with the carrots give them a whole new dimension. Add a potato and there is your complete dinner plus a protein. The recipe was originally from Taste of Home by Lily Julow with some changes by me."

Original recipe yields 3 servings
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Nutritional

  • Serving Size: 1 (289.8 g)
  • Calories 188.3
  • Total Fat - 9.7 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 0 mg
  • Sodium - 146.4 mg
  • Total Carbohydrate - 25.3 g
  • Dietary Fiber - 7.7 g
  • Sugars - 9.4 g
  • Protein - 3 g
  • Calcium - 104.1 mg
  • Iron - 1.4 mg
  • Vitamin C - 22 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 375f

Step 2

Cut off the fronds from the fennel & remove outer layer

Step 3

Cut remaining fennel bulb into 1/2 inch wedges

Step 4

Combine carrots, fennel, onion and lemon

Step 5

Mix together the oil, coriander, cumin, salt & pepper

Step 6

Mix with the vegetables, toss well to coat evenly

Step 7

Transfer to a foil lined baking pan, single layer

Step 8

Roast until veggies are tender ( apprx 40 minutes)

Step 9

Sprinkle on the basil & Serve

Tips & Variations


No special items needed.

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