This tasty dish features sweet carrots and aromatic fennel, roasted to perfection with a splash of tangy balsamic vinegar. It’s a simple yet elegant side you’ll love!
Even my pickiest friends can’t say no to these colorful veggies! I like to serve them with grilled chicken for a lovely meal that feels fancy without the fuss. 🥕✨
Key Ingredients & Substitutions
Fennel: This crunchy vegetable has a mild, anise-like flavor. If you can’t find fennel, you can use celery for a different but still tasty result. For a more intense flavor, some people enjoy using fennel seeds as a substitute in the seasoning.
Carrots: Fresh carrots are sweet and perfect for roasting. If you’re short on time, baby carrots are a great alternative. They roast quickly and still deliver great flavor.
Balsamic Vinegar: It adds a tangy sweetness. If you’re out, red wine vinegar mixed with a bit of sugar can mimic the flavor pretty well. I also love using apple cider vinegar for a fruity twist!
Honey or Maple Syrup: This ingredient is optional, but it balances the vinegar’s acidity. If you’re vegan, go with maple syrup or agave nectar. You could also use a sugar substitute if you’re looking to cut back on sugars.
How Do You Achieve Perfectly Roasted Vegetables?
Roasting brings out the best of fennel and carrots, making them tender and full of flavor. Here are tips for roasting success:
- Make sure to cut the vegetables into similar sizes for even cooking.
- Don’t overcrowd the baking sheet; this helps them caramelize rather than steam.
- Keep an eye on them and give them a stir halfway through to ensure they cook evenly.
Roasting time can vary depending on your oven, so check for doneness by piercing them with a fork. They should be tender and golden around the edges. Enjoy your roasting adventure!
Easy Balsamic Roasted Fennel and Carrots
Ingredients You’ll Need:
Vegetables:
- 2 large fennel bulbs, trimmed and cut into wedges
- 4 large carrots, peeled and cut into sticks or chunks
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
Seasoning:
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme or rosemary (optional)
Garnish:
- Fresh parsley or fennel fronds for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25 to 30 minutes to roast. You’ll be enjoying your delicious balsamic roasted fennel and carrots in about 40 minutes total!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This temperature is perfect for roasting and will help the veggies develop a lovely caramelization.
2. Prepare the Vegetables:
In a large bowl, toss the fennel wedges and carrot pieces together. Make sure they are well mixed; this ensures that the flavors blend beautifully.
3. Make the Dressing:
Drizzle the olive oil and balsamic vinegar over the vegetables. Add the honey or maple syrup if you’d like a hint of sweetness. Then sprinkle on the salt, pepper, and dried herbs if you’re using them. Toss everything together until the veggies are nicely coated.
4. Roast the Vegetables:
Spread the coated vegetables in a single layer on your lined or greased baking sheet. Make sure they have some space between them for even roasting. Pop them in the oven!
5. Check for Doneness:
After 25 to 30 minutes, the vegetables should be tender and slightly caramelized. Give them a stir halfway through to ensure even cooking, and keep an eye on them near the end. A fork should easily slide through the carrots and fennel.
6. Serve and Enjoy:
Once roasted, take them out of the oven and transfer the vegetables to a serving dish. For a lovely touch, garnish with fresh parsley or fennel fronds if you have them. Serve warm and enjoy the fantastic flavors!
There you go! A delightful and simple side dish bursting with flavor!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables?
Absolutely! While fennel and carrots work beautifully together, you can substitute other vegetables like bell peppers, zucchini, or parsnips. Just adjust the roasting time as needed, since different veggies may cook at varying rates.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm them gently in the oven or microwave until heated through. You might want to add a little drizzle of olive oil to bring back some moisture!
Can I Make This Dish Ahead of Time?
Yes, you can prep the vegetables and toss them with the dressing in advance. Simply cover and refrigerate for up to 24 hours. When you’re ready to serve, roast them in the oven straight from the fridge, adding a few extra minutes to the cooking time if needed.
What Can I Serve with Balsamic Roasted Fennel and Carrots?
This dish pairs wonderfully with grilled meats, fish, or as part of a hearty grain bowl. It also works great alongside pasta or as a topping for a rustic pizza!
