Description
A delightful and flavorful side dish featuring the earthy sweetness of roasted fennel and carrots, enhanced with a tangy balsamic glaze.
Ingredients
Units
Scale
Fennel:
- 2 bulbs fennel, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Carrots:
- 1 pound carrots, peeled and sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
Balsamic Glaze:
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the vegetables: In separate bowls, toss the fennel slices and carrot slices with olive oil, salt, and pepper.
- Roast: Spread the fennel and carrots on the baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes or until tender and slightly caramelized.
- Make the balsamic glaze: In a small saucepan, combine the balsamic vinegar, honey, Dijon mustard, salt, and pepper. Cook over medium heat, stirring constantly, until the mixture thickens slightly.
- Finish: Drizzle the roasted fennel and carrots with the balsamic glaze before serving.
Notes
- This dish is best served hot out of the oven.
- You can sprinkle some fresh herbs like parsley or thyme for added freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
