Roasted Carrots With Fennel
Recipe: #22533
January 14, 2016
Categories: Side Dishes, Carrot, Fennel, Onions, Sunday Dinner, Oven Roast, Gluten-Free Heart Healthy, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"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 is 3 servings
Ingredients
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 by Step Method
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
No special items needed.
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