Balsamic Roasted Fennel and Carrots is a vibrant, flavorful side dish that effortlessly elevates any meal. The sweet caramelization of roasted carrots combined with the unique anise flavor of fennel creates a deliciously harmonious blend. Drizzled with tangy balsamic vinegar, this dish not only pleases the palate but also adds a beautiful pop of color to your plate. Whether you’re enjoying a casual weeknight dinner or hosting a festive gathering, this recipe is sure to impress.

Ingredients

• 2 medium fennel bulbs
• 4 large carrots
• 3 tablespoons extra virgin olive oil
• 1/2 cup balsamic vinegar
• 1 teaspoon salt
• Freshly ground black pepper

Instructions

• Preheat your oven to 425°F (220°C).
• Wash and trim fennel bulbs, cutting them into wedges. Peel and slice carrots diagonally into uniform pieces.
• In a mixing bowl, combine the fennel and carrots. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss until well coated.
• Spread the vegetables evenly on a lined baking sheet, ensuring they aren’t overcrowded.
• Roast for 25-30 minutes, flipping halfway through, until tender and golden brown.

Notes

For added depth of flavor, try incorporating fresh herbs like thyme or rosemary. Leftovers can be stored in an airtight container in the fridge for up to three days.

Recipe from Dora Receipe