Roasted Carrots and Fennel

Hits: 129


Yield: 8 Servings


2 pounds baby carrots (I used multi-colored baby carrots) or two pounds of medium carrots, peeled and cut into half lengthwise

1 large fennel bulb, cut into ½” wedges, reserve a few fronds for garnish, if desired

1 large red onion, cut into ½” wedges

1 medium lemon, thinly sliced

¼ cup Flying Olive Extra Virgin Olive Oil such as Chipotle (a little spicy), Harissa (medium spicy), Basil, Lemon, Gremolata, a Single Varietal or a Combination of Choice

2 tsp ground coriander

1 tsp ground cumin

½ tsp salt

¼ tsp freshly ground black pepper

Thinly sliced fresh basil leaves (chiffonade)


Preheat the oven to 375 degrees F. In a very large bowl, combine the carrots, fennel, onion, and lemon slices. In a small bowl, whisk together the Flying Olive Extra Virgin Olive Oil(s) of Choice, the coriander, cumin, salt, and pepper. Drizzle the Olive Oil mixture over the carrot mixture and toss to coat. Line two baking sheets with foil. Transfer the veggie mixture to the baking pans.

Roast the veggies until they are tender, about 20-25 minutes for baby carrots, about 10 minutes longer for the larger carrots. Stir occasionally watching to be sure the veggies don’t burn. Sprinkle with basil and the fennel fronds and serve.

Submitted by Barb L.