Golden Roasted Carrots & Fennel

This recipe makes about 4 side dish sized servings or 2-3 more substantial servings that can form the bulk of a vegetarian main course.

Course Side Dish

Cuisine European, Roasting, Vegetarian

Keyword Carrot, Fennel, Roast, Roasting

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 130kcal

Preheat oven to 200°C / 400°F.
Wash the fennel and carrot. Trim off any mushy, dry or brown bits. Before cutting, pat them dry. This helps for better roasting and is easier to do before cutting.
Cut the fennel across the widest part, and then cut the halves into wedges. The segments will come apart like an onion.
Cut the carrot into matchsticks a similar width and length as the fennel.
Mince, mash or grate the garlic. Wash the fresh thyme.
Put the cut fennel and carrot in a large bowl with the rest of the ingredients (olive oil, thyme, garlic, salt, black pepper) and toss until evenly coated.
Spread the vegetables on a parchment lined sheet pan in one layer.
Roast uncovered until golden or about 20-25 minutes (convection setting) / 25-30 minutes (conventional). Toss once in the middle for even browning. For stronger and brighter garlic flavor, sprinkle in sliced garlic during the last 5 minutes of roasting.
Taste and adjust salt to your liking. Serve hot with more fresh cracked black pepper if you like.