Looking for healthy alternatives seems easy these days, keeping those choices exciting can be a challenge. Some recent lifestyle changes in our household have had me hot on the trail of a variety of goodness to keep our palates pleased.
Never a big fan of fennel, I am slowly finding myself a convert to this lovely, licorice bulb. Adapted from a Weight Watchers recipe, Rosemary Roasted Carrots and Fennel is a delicious addition to Sunday dinner or a quick, easy weeknight side.
Rosemary Roasted Carrots and Fennel (serves 2)
2 large carrots thinly sliced
1 fennel bulb thinly sliced
2 tsp. olive oil
2 tsp fresh rosemary
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
Mix everything together and roast in a 425 degree oven for 20 minutes. Toss mixture halfway through cooking. Enjoy!!!!!!