Rosemary Roasted Carrots and Fennel

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!!!!!!


One response »

  1. I have never bought fennel but have received one in my Organics Delivered box which was delivered last Thursday. I am planning to use it in a recipe I found in the newest Canadian Living Vegetarian Collection. It’s Apple Fennel Celery Salad and it goes like this:

    1 cup thinly sliced fennel
    1 cup sliced celery
    1 cup red seedless graves, halved
    2 Red Delicious Apples, peeled and chopped
    1/2 cup walnuts

    Serve with Poppy Seed Dressing:
    Poppy Seed Dressing
    1/2 cup plain yogurt
    2 tbsp honey
    4 tsp lemon juice
    1 tsp Dijon mustard
    1/2 tsp poppy seeds
    Pinch salt
    Pinch paprika

    I’ll let you know what it’s like.

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