PointsPlus Roasted Fennel and Carrots Recipe

PointsPlus Roasted Fennel and Carrots Recipe
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

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
  • 4 medium carrots, sliced thinly
  • 2 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.