Fennel and multi-colored carrots are roasted in the oven, highlighting their natural flavor and sweetness. I serve this with chickpea cassava couscous for a vegan and gluten-free meal.
Ingredients
- 2 large fennel bulbs
- 14 ounces multi-colored carrots
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Sriracha salt
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
Step 2
Remove the outer layers of the fennel but leave the fronds. Wash with water. Cut into eighths. Scrub carrots under running water, leaving about 4 inches of the green tops. If your carrots are larger than 3/4-inch in diameter, cut them in half.
Step 3
Arrange the vegetables on the prepared baking sheet. Drizzle with olive oil and sprinkle Sriracha salt evenly over the vegetables.
Step 4
Bake in the preheated oven until the vegetables are tender but not too soft, 20 and 25 minutes. Turn on the broiler and brown the vegetables for about 2 minutes. Serve warm.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 116 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat1g | 5% |
Sodium320mg | 14% |
Total Carbohydrate13g | 5% |
Dietary Fiber4g | 15% |
Total Sugars5g | |
Protein2g | |
Vitamin C11mg | 56% |
Calcium58mg | 4% |
Iron1mg | 3% |
Potassium499mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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