Balsamic Roasted Fennel and Carrots

A simple yet elegant side dish featuring tender roasted fennel and carrots glazed with sweet and tangy balsamic vinegar. This recipe brings out the natural sweetness of the vegetables with a beautiful caramelized finish, perfect alongside roasted meats or as a vegetarian main.

Why You’ll Love This Recipe

• Naturally sweet, caramelized vegetables with rich balsamic flavor
• Easy to prepare with minimal ingredients and hands-off roasting
• Healthy and nutrient-packed side that pairs with a variety of mains
• Can be made ahead and reheated without losing flavor or texture
• Visually appealing with vibrant colors and tender textures

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 large fennel bulbs, trimmed and sliced
• 4 large carrots, peeled and cut into sticks
• 3 tbsp olive oil
• 3 tbsp balsamic vinegar
• 2 garlic cloves, minced
• 1 tsp dried thyme or fresh sprigs
• Salt and freshly ground black pepper to taste
• Optional: fresh parsley for garnish

directions

this recipe

1. Preheat oven: to 400°F (200°C).
2. Prepare vegetables: Place sliced fennel and carrot sticks in a large mixing bowl.
3. Make dressing: In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, thyme, salt, and pepper.
4. Toss and coat: Pour the dressing over the vegetables and toss well to coat evenly.
5. Roast: Spread the vegetables on a baking sheet in a single layer. Roast for 30–40 minutes, turning halfway through, until tender and caramelized at the edges.
6. Serve: Transfer to a serving dish and garnish with fresh parsley if desired.

Servings and timing

• Serves: 4–6
• Prep time: 10 minutes
• Cook time: 30–40 minutes
• Total time: 40–50 minutes

Variations

• Add other root vegetables like parsnips or sweet potatoes for variety
• Use honey or maple syrup in the dressing for added sweetness
• Sprinkle with toasted nuts or seeds for crunch
• Incorporate fresh rosemary instead of thyme for a different herb flavor
• Add a sprinkle of chili flakes for a subtle spicy kick

storage/reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days
• Reheat in a 350°F (175°C) oven until warmed through to maintain texture
• Avoid microwaving as it may soften the vegetables too much

FAQs

Can I use frozen fennel or carrots?

Fresh is best for roasting; frozen vegetables may become mushy.

How do I know when the vegetables are done?

They should be tender when pierced with a fork and caramelized around the edges.

Can I make this vegan?

Yes—this recipe is naturally vegan.

Can I roast the vegetables together with meat?

Yes, but adjust cooking times accordingly to ensure everything cooks properly.

Is balsamic vinegar essential?

It adds signature tang and sweetness but can be replaced with red wine vinegar or lemon juice for a different flavor.

Can I prepare the vegetables ahead of time?

Yes, you can slice and dress them in advance; roast just before serving.

How do I prevent burning?

Toss vegetables halfway through cooking and monitor the oven temperature carefully.

Can I use fresh herbs only?

Absolutely—fresh thyme or rosemary works wonderfully.

Can I add garlic cloves whole instead of minced?

Yes, roasted whole garlic cloves add a milder, sweeter flavor.

What sides pair well with this dish?

Great alongside roasted chicken, pork, beef, or as part of a vegetarian platter.

Conclusion

Balsamic Roasted Fennel and Carrots is a simple yet flavorful dish that elevates humble vegetables into a caramelized, aromatic side perfect for any meal. Its versatility and ease make it a must-try recipe that’s sure to impress.

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