Description
A vibrant and aromatic side dish featuring fennel and carrots roasted to perfection with a tangy balsamic glaze, enhanced by garlic and lemon zest.
Ingredients
Scale
- 1 fennel bulb, trimmed and sliced into wedges
- 3 large carrots, peeled and cut into sticks
- 1 large onion, sliced into half-moons
- 2 tablespoons white balsamic vinegar
- Juice and zest of 1/2 lemon
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Sicilian spice mix or Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh fennel fronds, for garnish
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine fennel wedges, carrot sticks, and onion slices.
- In a small bowl, whisk together white balsamic vinegar, lemon juice, lemon zest, olive oil, Sicilian spice mix, garlic powder, salt, and pepper.
- Pour the dressing over the vegetables and toss to coat evenly.
- Spread the vegetables in a single layer on a lined baking sheet.
- Roast for 20 minutes, then flip the vegetables and roast for an additional 20–25 minutes, or until fork-tender and caramelized.
- Remove from oven and garnish with fresh fennel fronds before serving.
Notes
- For added sweetness, drizzle with honey or maple syrup before roasting.
- Substitute regular balsamic vinegar if white balsamic is unavailable.
- Enhance flavor with a sprinkle of red pepper flakes for a touch of heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 2 g
- Cholesterol: 0 mg