Italian Recipes

Roasted carrots, fennel and purple onions

May 11, 2022

I love roasting veggies because the heat of the oven caramelizes the natural sugars in the veggies, which really intensifies the flavor and adds a subtle natural sweetness. This vegetable combination is one of my favorites and makes a filling lunch, appetizer, or side dish with roast or grilled meats.

Although these veggies don’t need a fancy sauce or dressing to finish them off, a light vinaigrette helps the flavors meld together. You can use colored carrots if you like, and choose plump, fresh fennel bulbs and small to medium-sized red onions.

Enjoy your meal!
Deborah Mele 2022

ingredients

  • 2 pounds carrots, peeled and cut into 4-inch strips

  • 3 medium red onions, peeled and cut into wedges

  • 2 medium-sized, plump fennel bulbs, cut into wedges

  • 4 tablespoons olive oil

  • salt & pepper to taste

Vinaigrette:

  • 2 tablespoons sherry vinegar

  • 1/4 cup olive oil

  • 2 tablespoons chopped fresh mint leaves

  • 1 tablespoon lemon juice

instructions

  1. Preheat oven to 425 degrees F.
  2. Line two large baking sheets with parchment paper, then place the carrots on one sheet and the fennel and onions on the other.
  3. Drizzle the vegetables with the olive oil, then season with salt and pepper.
  4. Fry, tossing a few times, until the vegetables are golden and tender, about 25 minutes for the carrots and 30 minutes for the onion and fennel.
  5. Cool to room temperature and arrange on a platter.
  6. Whisk together the ingredients for the vinaigrette and drizzle over the vegetables.
  7. Serve immediately and enjoy!

Nutritional Information:

Yield: 6

Serving size: 1

Amount per serving:

Calories: 244total fat: 18gSaturated Fatty Acids: 3gTrans fats: 0gUnsaturated Fat: 15gCholesterol: 0 mgSodium: 155mgCarbohydrates: 20gFiber: 6gSugar: 9gProtein: 2g

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