PointsPlus Roasted Fennel and Carrots Recipe

PointsPlus Roasted Fennel and Carrots Recipe
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

Try this easy and healthy side dish as an accompaniment to a chicken, pasta, or fish dish. If you’ve never had roasted fennel before, it’s a must try.

4
Servings
12
Calories Per Serving
Deliver Ingredients

Notes

*Note: Feel free to substitute 1-2 teaspoons fresh lemon juice, ¼ cup minced fresh parsley, 1 tablespoon minced fresh dill, or 1 tablespoon minced fresh tarragon for the orange zest.

Ingredients

  • Olive oil cooking spray
  • medium carrots, sliced thinly
  • medium fennel bulbs, trimmed and sliced thinly
  • 1/4  teaspoon  salt, or to taste
  • 1/4  teaspoon  freshly ground black pepper, or to taste
  • 2  teaspoons  navel orange zest, minced (optional)*

Directions

Preheat the oven to 425 degrees. Coat a large roasting pan with cooking spray.

Place the carrots and fennel in a single layer on the roasting pan and coat with cooking spray. Roast, stirring once or twice, until the vegetables begin to turn lightly golden, about 15-20 minutes. Season to taste with salt and pepper, and sprinkle with zest. Serve.

Nutritional Facts

Total Fat
1g
1%
Cholesterol
2mg
1%
Protein
1g
2%
Phosphorus, P
3mg
0%
Sodium, Na
2mg
0%
Water
1g
0%

Roasted Fennel Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Roasted Fennel Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.